• Polymer(Korea)
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• v.34 no.4
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• pp.313-320
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• 2010

New cinnamate group-containing copolymers for a self-curable, humidity-sensitive polyelectrolyte and polymeric anchoring agents were prepared by copolymerization of [2-[(methacryloyloxy) ethyl]dimethyl]propyl ammonium bromide(MEPAB), methyl methacrylate(MMA), 3-(trimethoxysilyl) propyl methacrylate(TMSPM) and 2-(cinnamoyloxy)ethyl methacrylate(CEMA). Photocrosslinkable copolymer composed of MEPAB/MMA/TMSPM/CEMA＝70/20/0/10 were used for humidity-sensitive membrane, and those of 50/0/20/30 and 0/0/50/50 were used for polymeric anchoring agents. 3- (Triethoxysilyl)propyl cinnamate(TESPC) was also used as a surface-pretreating agent for the comparison of capability of attachment of polyelectrolyte to the electrode surface with polymeric photocurable silanecoupling agents. Pretreatment of the electrode substrate with anchoring agents was performed to form a cinnamate thin film on the electrode through covalent bonds. When the sensors were irradiated with UV light, the anchoring of a polyelectrolyte into the substrate was carried out via the [2$\pi$+2$\pi$] cycloaddition. The resulting sensors using polymeric anchoring agents and TESPC showed water durability with increase of resistance by 60~85%, which is corresponding to the reduction of 2.25~3.15%RH, after soaking in water for 24 h. They showed good hysteresis (-0.2%RH), response time (90 sec) and long-term stability at high temperature and humidity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1994-2003
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• 2013

This study is performed to evaluate the effects of purple Kohlrabi addition on the quality properties and stability characteristics of hamburger patties during storage. The patties were prepared by adding 0% (N), 3.3% (K1), 6.6% (K2), and 10% (K3) of chopped purple Kohlrabi. Each patty was tested in triplicate and assigned to one of the four storage periods: 0, 5, 10, or 15 days. Addition of Kohlrabi decreased the protein and lipid contents, however, the ash and moisture contents were significantly increased. The total amino acid contents of N, K1, K2, and K3 were $15.34{\pm}1.02$, $14.57{\pm}1.28$, $15.10{\pm}1.17$, and $16.70{\pm}1.23$ mg/100 g, respectively. Palmitic acid was the most abundant among the saturated fatty acids, while oleic acid was the most abundant unsaturated fatty acids among the four groups. The water holding capacity value and cooking loss were not significantly different among the patties. In the textural characteristics, the addition of Kohlrabi increased the cohesiveness and chewiness values, but did not affect the hardness and springiness values of the patties. In the sensory evaluation, an addition of 10% Kohlrabi had the best score in color, flavor, and total acceptability. The pH of the patties decreased longer period storage; however, the total microbial counts, thiobarbituric acid (TBA) value and volatile basic nitrogen (VBN) content increased during storage. The TBA value and VBN content of the patties containing 10% Kohlrabi were lower than those of the N. Kohlrabi addition decreased the b (yellowness) and a (redness) values, and did not affect the L (lightness) value. Thus, this result suggests that adding Kohlrabi of 10% can be applied to patties for its functionality.

• Journal of Korean Society of Environmental Engineers
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• v.33 no.3
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• pp.196-201
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• 2011

Emission from meat cooking may contribute to the concentration of the Particulate Matters(PM) in the city. This study is to investigate the particle size and the emission characteristics of particulate matters from pork and beef cooking. The chamber was installed for sampling of PM generated from pork belly and beef sirloin cooking including seasoned ones. Cascade Impactor and Portable Aerosol Monitor (PAM) were used to analyse the particle size distribution. At the result of the Cascade Impactor sampling, particulate matters from the pork cooking was higher than that of beef. The gravimetric concentration of PM according to the size was highest at the range of $1.95{\sim}3.2{\mu}m$ and the gravimetric concentration of PM from the non-seasoned meat was higher than that of the seasoned one. The emission factors from pork, pork seasoned, beef and beef seasoned were 1.36 g/kg, 1.03 g/kg, 1.23 g/kg, 0.92 g/kg respectively. To see the result of PAM sampling, the ranges of $1.6{\sim}2.5{\mu}m$ and $2.5{\sim}3.5{\mu}m$ were reveled as highest. The ration of $PM_{2.5}/PM_{10}$ from pork and beef was 0.56~0.58. The emission factors from pork, pork seasoned, beef and beef seasoned measured by PAM were revealed as 3.37 g/kg, 2.76 g/kg, 2.93 g/kg, 2.77 g/kg respectively.

• Korean Journal of Poultry Science
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• v.35 no.1
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• pp.79-84
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• 2008

This study was conducted to investigate the effects of feeding herb extract (HE) on productivity, intestinal microflora and blood component profile in broiler chickens. A total of three hundred twenty, 1-d-old male chicks (Ross) were divided into 4 treatments with 5 replicates, 16 birds per replicate. Dietary treatments consisted of four diets; the corn-soybean based control diet, the diet containing HE 0.1%, the diet containing HE 0.2%, and the diet containing HE 0.4%. The Control diet contained 3,100, 3,100, 3,200 kcal/kg ME and 22%, 20%, 18% CP for starter ($0{\sim}2 wk$), grower ($3{\sim}5 wk$), and finisher ($6{\sim}7 wk$) periods, respectively. There were no significant differences in feed intake and BW gain among treatments in starter period. In grower period, the BW gain of HE 0.2%, and HE 0.4% were significantly higher (p<0.05) compared to Control. The 7-wk BW gain of HE 0.2% was significantly higher than Control (p<0.05). The feed intake tended to increase in HE 0.1%, but no difference was detected in feed conversion ratio among treatments. No significant differences were found in blood total cholesterol, triglyceride, HDL-cholesterol, glucose, total protein, and albumin among treatments, but total cholesterol in HE 0.4% decreased significantly as compared with Control. The cfu of Lactobacillus spp., yeast, and E. coli in the guts of chickens fed HE were not different form each other, but tended to increase as compared with Control.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.263-268
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• 2002

Bacillus polyfermenticus SCD, which is commonly called a 'Bisroot' strain, has been appropriately used for the treatment of long-term intestinal disorders, since the live strains, in the form of active endospores, can successfully reach the target intestine. Goal of this study was to develop an industrial medium for growth and sporulation of B. polyfermenticus SCD. From the results of effect of mixed carbon sources on growth and sporulation of B. polyfermenticus SCD, glucose 2% and starch 2% was particularly found to be the most effective for the maximum number of spore production, resulting in spore cells of $4.3{\times}10^9\;spores/mL$ with a sporulation yield of 91%. For the effect of nitrogen sources, the maximum spore cells of $5.7{\times}10^9\;spores/mL$ of B. polyfermenticus SCD with a sporulation yield of 97% was obtained when B. polyfermenticus SCD was cultivated in an optimum nitrogen source medium containing 5% soybean flour. A medium involving proper phosphate salt yielded the maximum number of a spore cells of $6.0{\times}10^9\;spores/mL$ with a sporulation yield of 95%. Finally, the efficacy of an industrial medium (KH5 medium) on growth and sporulation of B. polyfermenticus SCD was investigated in jar fermenter. The higher number of viable cells $(3.3{\times}10^{10}\;cells/mL)$ and spore cells $(3.0{\times}10^{10}\;spores/mL)$ were obtained in 5 L fermenter when compared with a 500 mL baffle flask cultivation. Thus, KH5 medium developed in this study shows promise as an industrial medium because of higher cells and sporulation yield.

• Reproductive and Developmental Biology
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• v.28 no.2
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• pp.83-87
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• 2004

The objective of this study was performed to establish the in vitro culture system of porcine in vitro maturation and in vitro fertilization(IVM/IVF) embryo. These studies was to determine the effects of melatonin, nitric oxide donor(SNP), and the combination effects of SNP and melatonin in porcine IVM/IVF embryos. In routine porcine IVM/IVF procedure, oocytes were cultured for 40∼44h incubation, and the zygotes were cultured for 40∼44h in NCSU 23 medium. Then 2 to 8 cell embryos were removed cumulus cell and were allotted randomly to NCSU 23 containing different concentration of melatonin, SNP and SNP plus melatonin in 5% $O_2$, 5% $CO_2$ and 90% $N_2$ at 38.5$^{\circ}C$. Cell numbers of blastocyst were also counted using double fluorescence stain method. In NCSU 23 medium treated with melatonin 0, 1, 5 and 10 nM, the developmental rate of morula plus blastocysts were 33.3%, 39.1%, 33.3% and 27.9%, respectivly. This result show that the developmental rate of morula and blascytocys treated with 1 nM melatonin was higher than in any other groups(P<0.05). The developmental rates of morula plus blastocysts were 41.9% in 0 uM SNP, 25.6% in 50 uM and 28.4% in 100 uM, respectively. The developmental rate of morula plus blastocysts were decreased treated with SNP in NCSU 23. In combined effects of SNP plus melatonin (0, SNP 50 uM, SNP 50 uM plus melatonin 1 nM, SNP 50 uM plus melatonin 5 nM and SNP 50 uM plus melatonin 10 nM), the developmental rates beyond morula stage of porcine embryos were 31.3%, 34.1%, 39.5%, 29.4% and 39.5%, respectively. The addition of SNP 50 uM plus maltonin 1 nM, developmental rates of blastocyst was higher rate than in any other groups. Cell numbers of blastocyst in NCSU 23 treated with melatonin 0, 1, 5 and 10 nM were 41.0, 42.6, 39.6 and 33.0, respectively. In combined effects of SNP plus melatonin (0, SNP 50 uM, SNP 50 uM plus melatonin 1 nM , SNP 50 uM plus melatonin 5 nM and SNP 50 uM plus melatonin 10 nM), cell numbers of developed blastocyst were 36.3, 34.6, 39.0, 39.9 and 39.0, respectively. These result show that the cell numbers of blastocyst treated with 0, 1 and 5 nM melatonin were higher than in 10 nM group(P<0.05), but cell numbers of blatocyst produced by SNP plus melatonin were not significantly difference in all experimental groups.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.472-478
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• 2010

The effects of rosemary and $\alpha$-tocopherol, added individually or in combination, on broiler performance, thiobarbituric acid reactive substance (TBARS), total plate count (TPC) and meat color of chicken thigh meat were investigated. Three hundred broiler chicks divided into five groups were fed a basal diet (control) or basal diet supplemented with 5 g rosemary/kg (T1), 10 g rosemary/kg (T2), 200 mg $\alpha$-tocopherol/kg (T3), or 5 g rosemary/kg + 200 mg $\alpha$-tocopherol/kg (T4) for 5 weeks. Following slaughter, chicken meat was stored at $4^{\circ}C$ for 10 days. All treatments did not influence the performance. Rosemary supplementation delayed lipid oxidation in thigh meat during refrigerated storage. T2 was significantly (p<0.05) more effective in delayed lipid oxidation compared to T1, but was inferior to T3. Samples containing a combination of antioxidant had lower TBARS values than those containing the individual antioxidants, indicating a synergistic effect. TPC was significantly increased (p<0.05) in thigh meat of all groups throughout the refrigerated storage. The T3 and control groups showed TPC counts that did not differ from each other during the entire storage period. However, rosemary supplementation was associated with bacterial counts that were significantly lower (p<0.05) than the control and $\alpha$-tocopherol groups at day 3 of storage and thereafter. For this period, T1 presented TPC counts that were significantly higher than the T2 group (p<0.05). At all storage times, the thigh meat of rosemary-fed chickens was redder than control (higher $a^*$), while no differences in $L^*$ and $b^*$ values were found. A synergistic effect was obtained from the combination of rosemary with $\alpha$-tocopherol, whereas individual use of the antioxidants significantly improved color stability compared to the control.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.23 no.4
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• pp.295-305
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• 2001

Protein kinase C (PKC) is known to play a pivotal role in neoplastic transformation cells and its high expression is often found in a variety of types of tumors including oral cancer. While PKC is associated with the altered signal transduction pathway of the tumor cells, it is still unclear which isoform is involved in the carcinogenesis process. Since the cellular distributions and the roles of PKC are isoform-specific, it is very important to identify the specific target molecules to improve our understanding of the carcinogenesis processes. Thus, the present study attempted to perform chemical carcinogen-induced neoplastic transformation of human epithelial cells and analyze the specific isoform of PKCs involved in the cellular transformation. The study analyzed overall PKC responses upon MNNG(N-Methyl-N'-nitro-N-nitroso guanidine) exposure with [$^3H$] PDBu binding assay. PKC translocation was observed at high doses of MNNG treatment in the presence of extracellular calcium. Such effects were not observed in the absence of extracellular calcium. Translocational effects with exposure of MNNG was further enhanced in the presence of hydrocortisone. The result suggests that the type of PKC involved may be $Ca^{2+}$-dependent classical isoform and steroid hormone enhances PKC activation. Among cPKC isoforms examined, only $PKC-{\alpha}$ and r showed significant translocation of protein levels from cytosolic fraction to membrane fraction, as analyzed by immunoblot. $PKC-{\varepsilon}$ in nPKC class showed an inch·eased translocation, but other forms in this class did not show the effect. None of isoforms in aPKC class was affected by MNNG treatment. The study demonstrated that there was a certain specificity in the patterns of isoform induction follwong chemical carcinogen exposure and helped identify all the types of PKC isoforms expressed in human epithelial cells. It was revealed that PKC isoforms were activated in an early resonse to chemical carcinogen, suggesting that PKC be associated with carcinogenesis process from an early stage in this particular cell system. The study will contribute to improving our understanding of chemical-induced carcinogenesis in human cells and may provide a scientific basis to introduce the specific PKC inhibitors as an anticancer drug of epithelial cell-origin cancers including oral cancer.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.696-703
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• 2011

We performed a randomized placebo-controlled trial to determine whether or not fermented red ginseng supplementation modulates blood glucose and insulin resistance in type 2 diabetic patients. A total of 38 patients were randomized to either a fermented red ginseng group or placebo group. The patients in the experimental or placebo group consumed 780 mg of fermented red ginseng or cellulose supplement per day for 12 weeks, respectively. Lifestyle factors and dietary intakes of the patients were not altered during the 12-weeks period. In the fermented red ginseng group after 12 weeks, the fasting blood glucose levels were significantly decreased ($136.29{\pm}16.45$ mg/dL to $127.71{\pm}17.74$ mg/dL) and $HbA_1c$ was also decreased. Especially, high HbA1c (HbA1c $\geq$8%, $8.45{\pm}0.56%$ to $7.82{\pm}0.53%$) was significantly decreased compared to low HbA1c (HbA1c <8%, $6.71{\pm}0.85%$ to $6.44{\pm}0.49%$) in the fermented red ginseng group. Serum low-density lipoprotein was slightly decreased in the fermented red ginseng group compared to the placebo group. Homeostasis model assessment-insulin resistance was significantly reduced in the fermented red ginseng group compared to the placebo group. These results suggest that fermented red ginseng supplementation could be helpful to reduce blood glucose by improving insulin resistance in type 2 diabetic patients.

• Journal of Bio-Environment Control
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• v.21 no.4
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• pp.411-418
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• 2012

This study was conducted to investigate the effect of calcinated calcium (CC) alone or combination with heat treatment on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces and washed in normal tap water (TW), $50{\mu}L{\cdot}L^{-1}$ chlorinated water (pH 6.5), $1.5g{\cdot}L^{-1}$ CC, heat treatment in TW at $45^{\circ}C$, and CC dissolved in TW at $45^{\circ}C$ for 2 minutes separately. Samples were then packaged in $50{\mu}m$ polyethylene bags and stored at $5^{\circ}C$. Results revealed that like $50{\mu}L{\cdot}L^{-1}$ chlorine, washing in CC at normal water temperature was effective in reducing microbial population in fresh-cut broccoli samples. Washing with CC combined with heat treatment increased an electrical conductivity of fresh-cut broccoli. Combined heat treatments with TW and CC reduced aerobic plate count on fresh-cut broccoli, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut broccoli resulting more microbial population compared to non heat treatment. However, samples treated with CC alone had good quality with low off-odor at the end of storage. Results suggest that CC, an environment-friendly sanitizer could be an alternative to chlorinated water for washing of fresh-cut broccoli without affecting sensorial quality.