• The Journal of Natural Sciences
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• v.7
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• pp.53-58
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• 1995

To elucidate the effect of egg white lysozyme from Ogol fowl on the preservation of milks, fishcurd and sausage, changes of pH, volatile base nitrogen content and viable cell count were investigated during the storage periods at $20^{\circ}C$, $30^{\circ}C$ and $37^{\circ}C$ after the addition of lysozyme in each foods. Volatile base nitrogen count of raw milk as marker of spoilage was lowest(63 mg%) in 0.05% lysozyme addition lot which was stored at $20^{\circ}C$ for 2 days, and its preservation effect by lysozyme at $30^{\circ}C$ was enhanced with addition of glycine(0.1%). Preservation effect by lysozyme in commercial milk at $37^{\circ}C$ and in fishcurd at $5^{\circ}C$ and $20^{\circ}C$ were also good, and when sausage was stored at $5^{\circ}C$ after treatment of lysozyme instead of sorbic acid, its preservation effect was acceptable.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1997.04a
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• pp.32-32
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• 1997

• Journal of Chest Surgery
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• v.33 no.8
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• pp.605-612
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• 2000

Background: Ischemic preconditioning enhances the tolerance of myocardium against ischemia/reperfusion injury, with the enhancement of the recovery of post-ischemic myocardial function. This study was disigned to assess whether the protective effect of ischemic preconditioning could provide one additional hour of myocardial preservation in four hour myocardial ischemia in a rate heart. Material and method: Fourty four Spargue-Dawley rats, weighing 300~450gm, were divided into four groups. Group 1(n=7) and group 3(n=12) were subjected to 30 minutes of aerobic Langendorff perfusion without ischemic preconditioning and then preserved in saline solution at 2~4$^{\circ}C$ for 4 hours and 5 respectively. Group 2(n=7) and group 4(n=18) were perfused in the same way for 20 minutes, followed by 3 minutes of global mormothermic ischemia and 10 minutes of perfusion and then preserved in the same cold saline solution for 4 hours and 5 hours respectively. Heart rate, left ventricular developed pressure(LVDP), and coronary flow were measured at 15 minutes during perfusion as baseline. Spontaneous defibrillation time was measured after reperfusion. Heart rate, LVDP, and coronary flow were also recorded at 15 minutes, 30 minutes, and 45 minutes during reperfusion. Samples of the apical left ventricular wall were studied using a transmission electron microscope. Result: Time of spontaneous defibrillation(TSD) was significantly longer in group 4 than in group 1(p<0.001), and TSD in group 1 was significantly longer in comparision to that of group 2(p<0.05). Heart rate at 45 minutes was significantly higher in group 1 than in group 4(p<0.05). Heart rate at 15 min was significantly higher in group 2 than in group 1(p<0.001) and in group 4 than in group 3(p<0.05). Left ventricular developed pressure(LVDP) at 30 minutes and 45 minutes was higher in group 1 than in group 4(p<0.01), LVDP at 45 minutes was higher in group 4 than in group 3(p<0.05). Rate-pressure product(RPP) at 30 minutes and 45 minutes was higher in group 1 than in group 4(p<0.05). RPP at 15 minutes was higher in group 2 than in group 1(p<0.01). RPP at 30 minutes and 45 minutes was higher in group 4 than in group 3(p<0.05). Group 2 showed relatively less sarcoplasmic edema and less nuclear chromatin clearance than group 1. Group 4 showed less myocardial cell damage than group 3, group 4 showed less myocardial cell damage than group 3, group 4 showed more myocardial cell edema than group 1. Conclusion: Ischemic preconditioning enhanced the recovery of postischemic myocardial function after 4 hours and 5 hours preservation. However, it was not demonstrated that ischemic preconditioning could definitely provide one additional hour of myocardial preservation in four hour myocardial ischemia in a rat heart.

• Food Science and Preservation
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• v.11 no.2
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• pp.160-169
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• 2004

This study was carried out to investigate the efficacy of electrolyzed water manufactured with or without diaphragm on sterilization and preservation of cut-celery and shelled raw oyster. In cut-celery, total viable cell count and coliform group in the treatment of electrolyzed water were decreased to about 1/200∼1/1,000 level and about 1/100 level comparing non-treated ones. But moisture content, pH, hardness, vitamin C and residual chlorine content were showed a little difference among treatments up to 10 days at 10$^{\circ}C$. L and a color values were gradually increased in all treatments, and color differences($\Delta$E) were remarkable between treatment and untreatment sample. In overall acceptability, cut-celery treated with electrolyzed water showed somewhat higher score than that of other ones treated with tap water and 100 ppm NaClO solution until 5 days of storage. After 48 hours of storage, it was showed that VBN, total viable cell count and coliform count of shelled raw oyster treated with electrolyzed alkali water produced by non-diaphragm system are lower by about 3 mg%, 1∼2 log cycle and 2 log cycle respectively than that of ones treated with sea water. Total viable cell count of shelled raw oyster just after treatment was lower by about 1 log cycle than that of ones treated with sea water, and any significant increment was not found after 24∼48 hours of storage.

• Food Science and Preservation
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• v.21 no.5
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• pp.735-739
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• 2014

Ephedra sinica Stapf, known as a medicinal plant, inhibited not only syncytium formation, but also trafficking of viral glycoprotein, hemagglutinin-neuramidase (HN) to the cell-surface. Trafficking of viral glycoprotein to the surface of infected-cells results in syncytium formation in Newcastle disease virus (NDV)-infected baby hamster kidney (BHK) cells. Viral glycoprotein in the infected-cell is processed within the endoplasmic reticulum during routing into surface. The processing of viral glycoprotein like a N-linked oligosaccharide trimming by ${\alpha}$-glucosidase in cell is necessary for virus infection. Methanol extracts showed inhibitory activities ($IC_{50}$ $15{\mu}g/mL$) against ${\alpha}$-glucosidase. This suggested that E. sinica extracts inhibited the cell-surface expression of NDV-HN glycoprotein without significantly affecting HN glycoprotein synthesis in NDV-infected BHK cells.

• Journal of Plant Biotechnology
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• v.1 no.1
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• pp.56-60
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• 1999

Sexual reproduction is an essential process in the propagation of flowering plants. Recent advances in plant cell biology and biotechnology have brought new and powerful methodologies to investigate and manipulate the reproductive processes of angiosperms including agronomically important crop plants. Successful cryopreservation of maize, rye and triticale pollen and young embryos of microspore-and zygote-origine contributes to long term preservation of important plant germ-lines in gene banks. Discovering morphogenetic characteristics of the different developmental pathways taking place in wheat and maize androgenesis in vitro helps to influence the procedure to produce genetically and phenotipically stable homozygous doubled haploid plants for breeding purposes. Detailed ultrastructural and cell-biological studies on the developmental sequences of male and female gametophyte development in wheat, experimental protocols developed to isolate and micromanipulate egg cell protoplasts, make it possible to use plant gametes and the sexual route itself to produce genetically improved organisms. Plant gametes can become useful tools for crop improvement in the near future. Recent achievements by our laboratory in this field are reviewed in the present paper

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.974-979
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• 2012

This research was carried out to find herbal preservatives for Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. When Makgeolli was kept at $25^{\circ}C$ to find the changes in acidity, total microbial cell number, yeast cell number, and bacterial species variety, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, and Makgeolli was changed to complete off-flavor. Acetobacter pasteurianus is the main acidifier in Makgeolli and shows a synergy effect in acid formation when cultured in combination with Lactobacillus casei. Among 12 herbs, the ethanol extract of Sutellaria baicalensis showed antimicrobial activity against A. pasteurianus, whereas the ethanol extract of Coptidis rhizoma showed antimicrobial activity against L. casei. Makgeolli added with Sutellaria baicalensis extracts demonstrated a lower acidity than that with Coptidis rhizoma extracts, which indicates that the inhibition of an acetic acid former is more important than that of a lactic acid former in Makgeolli preservation. Sutellaria baicalensis extracts prolonged the shelf life of Makgeolli by 1~2 weeks at a minimal inhibitory concentration ($0.63mg/m{\ell}$) during storage at $10^{\circ}C$.

• Food Science and Preservation
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• v.9 no.1
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• pp.56-60
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• 2002

Physiological functions of oyster mushroom Kimchi were investigated. Oyster mushroom Kimhies were found to have antioxidant activities. The effect was in a dose-dependent manner, the effect was higher in oyster mushroom Kimchies than in control and higher in raw oyster mushroom Kimchi (ROMK) than in blanched oyster mushroom Kimchi (BOMK). Methanol extract of Kimchi revealed antimutagenic activity and suppressed growth of cancer cell in a dose-dependent manner, and the effects were higher in ROMK than in other Kimchies. The methanol extracts of oyster mushroom Kimchi alone did not appear proliferation effect of spleenic immune cell, but revealed the effect with Con A. The proliferation effect was higher in ROMK than in BOMK.

• Food Science and Preservation
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• v.9 no.2
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• pp.221-227
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• 2002

Effects of adding of dandelion flour on the quality characteristics of bread were investigated. Dandelion flour was substituted at levels of 0, 0.5, 1.0, 2.0% to wheat flour for bread making, respectively. Quality characteristics of bread such as dough yield, dough microstructure, loaf volume, bread yield, crumb color, mechanical property and sensory evaluation were analyzed. Addition of dandelion flour to wheat flour increased dough yield, loaf volume and bread yield. And, addition of dandelion flour caused a decrease in the lightness and an increase in the redness. The results of texture evaluation revealed that hardness, chewiness, springiness of bread increased as the level of dandelion flour was increased. As the addition level of dandelion flour increased, flavor balance, bitterness, aftertaste, grassy odor of bread increased but overall acceptability, moistness decreased. In conclusion, bread with 0.5% leaf powder was the best quality in bread properties.

• Food Science and Preservation
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• v.18 no.6
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• pp.967-972
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• 2011

The methanolic product of assai(Euterpe oleracea Mart) scavenged the intracellular reactive oxygen species (ROS) and 1,1-diphenyl-2- picrylhydrazyl (DPPH) radical, and prevented lipid peroxidation. The radical-scavenging activity of assai palm methanolic extract protected the viability of peritoneal macrophage cells exposed to hydrogen peroxide($H_2O_2$). Furthermore, the extract reduced the apoptotic-cell formation induced by $H_2O_2$, as demonstrated by the decrease in the number of hypodiploid cells and in the apoptotic-cell body formation. These results indicate that assai palm methanolic extract has radical-scavenging activity and ameliorates $H_2O_2$-induced cytotoxicity.