• Journal of Microbiology and Biotechnology
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• v.19 no.12
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• pp.1576-1581
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• 2009

The emergence of methicillin-resistant Staphylococcus aureus (MRSA) has led to an urgent need for the discovery and development of new antibacterial agents. As part of an ongoing investigation into the antibacterial properties of natural products, 20-hydroxyecdysone (20E), isolated from the roots of Achyranthes japonica Nakai, was found to be active against MRSA, either alone or in combination with ampicillin (AM) or gentamicin (GM), via checkerboard assay. This study investigated the antibacterial activity of 20E, which exhibited poor antibacterial activity ($MIC=250-500\;{\mu}g/ml$) against MRSA tested. The combined activity of AM or GE plus 20E against MRSA resulted in fractional inhibitory concentractions (FICs) ranging from 4.00 to $0.031\;{\mu}g/ml$, respectively. Meanwhile, the FIC index ranged from 0.16-4.50, indicating a marked synergistic relationship between AM, GE, and 20E against MRSA. Time-kill assays also showed a remarkable decrease between the combination and the more active compound. Therefore, this study demonstrated that AM, GE, and 20E can act synergistically in inhibiting MRSA in vitro.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.3
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• pp.411-416
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• 1999

Ninety-six, 35 day old, crossbred pigs, were fed either a basal diet based on com, soybean meal, fish meal and whey or one of three similar diets supplemented with either 0.5% organic acid or enzyme both alone and in combination. Neither organic acid nor enzyme produced any significant (p<0.05) improvements in daily gain or feed conversion. Organic acid, both alone and in combination with enzyme, significantly (p=0.04) decreased the pH in the lower colon. None of the treatments produced any effects on E. Coli or Lactobacillus numbers in any part of the gastrointestinal tract. Feeding enzyme increased trypsin (p=0.01), chymotrypsin (p=0.03) and amylase (p=0.08) levels in the jejunum. Chymotrypsin levels were higher (p=0.04) in the ileum of pigs fed enzyme. Serum glucose levels were lower (p=0.01) on day 14 in pigs fed enzyme either alone or in combination with acid. Under the conditions of this experiment (10% dietary whey, pigs weaned at 35 days of age), neither organic acid nor enzyme were effective in improving starter pig performance. Therefore, there would appear to be little justification for the routine inclusion of these products in diets fed to pigs weaned at 35 days or later.

• International journal of advanced smart convergence
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• v.6 no.1
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• pp.76-81
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• 2017

This paper presents a low cost and flexible IoT enabled smart LED controller using Arduino that is used for emergency exit signs. The Internet of Things (IoT) is become a global network that put together physical objects using network communications for the purpose of inter-communication of devices, access information on internet, interaction with users as well as permanent connected environment. A crucial point in this paper, is underlined on the potential key points of applying the Arduino platform as low cost, easy to use microcontroller with combination of various sensors applied in IoT technology to facilitate and establishment of intelligent products. To demonstrate the feasibility and effectiveness of the system, devices such as LED strip, combination of various sensors, Arduino, power plug and ZigBee module have been integrated to setup smart emergency exit sign system. The general concept of the proposed system design discussed in this paper is all about the combination of various sensor such as smoke detector sensor, humidity, temperature sensor, glass break sensors as well as camera sensor that are connected to the main controller (Arduino) for the purpose of communicating with LED exit signs displayer and dedicated PC monitors from integrated system monitoring (controller room) through gateway devices using Zig bee module. A critical appraisal of the approach in the area concludes the paper.

• Biomolecules & Therapeutics
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• v.25 no.4
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• pp.434-440
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• 2017

S-methyl-$\small{L}$-methionine (SMM), also known as vitamin U, is commercially available as skin care cosmetic products for its wound healing and photoprotective effects. However, the low skin permeation expected of SMM due to its hydrophilic nature with a log P value of -3.3, has not been thoroughly addressed. The purpose of this study thus was to evaluate the effect of skin permeation enhancers on the skin permeation/deposition of SMM. Among the enhancers tested for the in vitro skin permeation and deposition of SMM, oleic acid showed the most significant enhancing effect. Moreover, the combination of oleic acid and ethanol further enhanced in vitro permeation and deposition of SMM through hairless mouse skin. Furthermore, the combination of oleic acid and ethanol significantly increased the in vivo deposition of SMM in the epidermis/dermis for 12 hr, which was high enough to exert a therapeutic effect. Therefore, based on the in vitro and in vivo studies, the combination of oleic acid and ethanol was shown to be effective in improving the topical skin delivery of SMM, which may be applied in the cosmetic production process for SMM.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.137-143
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• 2006

The purpose of this study was to prepare a binder containing porcine blood transglutaminase (TGase), thrombin and fibrinogen. Extracted TGase, thrombin and fibrinogen were used alone or mixed with different proportions of their volume (v/v/v) by nine combinations as follows were 0.5:1:15, 0.5:1:20, 0.5:1:25, 1:1:15, 1:1:20, 1:1:25, 1.5:1:15, 1.5:1:20 and 1.5:1:25, respectively. Five ml of each combination were mixed with 0.6 ml of 0.25 M calcium chloride before experiment. After storage at 4C for 0, 1, 2, 3, 4 and 5 weeks, enzyme activity, total plate count, pH value, and SDS-PAGE of TGase, thrombin and fibrinogen were tested and pH value, clotting time and gel strength of the nine combination binders were determined. The results showed that total plate count of thrombin and pH value of TGase were significantly higher (p<0.05) than in other treatments. SDS-PAGE results showed that purified TGase, thrombin and fibrinogen from porcine blood plasma compared with commercial products (Sigma) had the same band patterns and nine different combination binders had no significant effect. Enzymatic activity of TGase and thrombin decreased as storage time increased. Total plate count of TGase, thrombin and fibrinogen and clotting time of the binder increased as storage time increased. The higher amount of fibrinogen in combinations, the stronger the gel strength.

• Korean Journal of Medicinal Crop Science
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• v.22 no.6
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• pp.504-509
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• 2014

Methicillin-resistant Staphylococcus aureus (MRSA) is a substantial contributor to morbidity and mortality. In search of a natural products capable of inhibiting this multidrug resistant bacteria, we have investigated the antimicrobial activity of brazilein (BRZ) isolated from Caesalpinia sappan L. (Leguminosae) against 8 different strains of Staphylococcus aureus (S. aureus). New antimicrobial activity was found using the minimum inhibitory concentrations (MICs), broth dilution as well as checkerboard method. Against the 8 strains, the minimum inhibitory concentrations of BRZ were in the range of $62.5-500{\mu}g/mL$. From those results we performed the checkerboard test to determine the synergism of BRZ in combination with Hygromycin-b (HgB) against 4 strains. The combined activity of BRZ and HgB against 4 strains resulted in a fractional inhibitory concentrations index (FICI) ranging from 0.18-0.5. The effect of BRZ with HgB was found to be synergistic. We found that BRZ reduced the MICs of HgB. BRZ and HgB could lead to the development of new combination antibiotics against MRSA infection.

• The Research Journal of the Costume Culture
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• v.17 no.4
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• pp.600-615
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• 2009

$21^{st}$ century post digital society orients co-existence, fusion, and blurring boundary than conflict, differentiation, and boundary, and makes a try liberal combination of various different objects. Furthermore, radical development of science and digital equipments offer technical possibility that could combine various fields. Hence, many different departments demolish their boundary, and combine for development of multi-functional and complex shape's products. For job-nomads, fashion attempts to combine with architecture, furniture, daily necessities, and digital equipments spontaneously. This paper aims at consideration about the blurring phenomena expressed in complex fashion space of $21^{st}$ century throughout empirical fashion photographs analysis, which show combination among fashion and various different fields. Blurring boundary phenomena of complex fashion space are classified with 4 parts as follows as: 1) furniturizing, 2) wearable dwelling, 3) lumiduct, 4) becoming fashion. Each parts are examined 8 aesthetical characteristics such as movement and lightness, hyper-link and openness, immateriality and inter-activeness, and diversity and ambiguity. $21^{st}$ century fashion has changed more simple and light, and creates new form throughout combination with many other fields, and enlarges its function and sphere. I think this paper would help certificating practical use of fashion space as multiple and complex space, and makes contribution to forecast about fashion development of the future and offer inspiration about creative and innovative fashion design.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.565-575
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• 2009

The purpose of this study was to propose the appropriate sizes and dish combination for nutritional-balanced lunch boxes delivered to children under the government-funded meal service program in Korea. The study was based on the 3 : 1 : 2 Meal Box Magic, a nutrition education method developed in Japan. A total of 290 lunch menus, comprising of 10 day menus from 29 organizations having delivered lunch boxes to children during summer vacation of 2008, were analyzed and used as the base data for lunch box combination. Dishes of the menus were classified into 6 groups: Rice group, Protein side dish group (including meat, fish, egg, and bean dishes), Vegetable side dish group, Kimchi group (including kimchi and jangajji), Soup stew group, and the other group. Nutrient analysis was conducted for 100 ml of these dishes by CAN Pro 3.0 utilizing volume and weight conversion data used for analysis of the Korea Health and Nutrition Examination Survey and those from the Nutrient Composition of Food for Consumers. All the possible combinations of 5 dishes, comprising of 3 dishes from Rice group, Protein side dish group, and Kimchi group, respectively, and 2 dishes from Vegetable side dish group, were made using the frequently served dishes from the respective dish group. Nutrient analysis of each combination was conducted based on the assumption that a lunch box was 600 ml and filled up to 80% by dishes using the volume ratio of 3 : 1 : 1.5 : 0.5 for Rice group : Protein side dish group : Vegetable side dish group : Kimchi group. The mean and standard deviation of energy and nutrients of all combinations calculated by weighting the serving frequency of each dish selected for the combinations were $621\pm81$ kcal for Energy, $22.1\pm5.0$ g for Protein, $120\pm45$ mg for Calcium, $4.1\pm1.1$ mg for Iron, $201\pm130\;{\mu}g$ RE for Vitamin A, $0.34\pm0.10$ mg for Thiamin, $0.27\pm0.10$ mg for Riboflavin, and $24.3\pm9.6$ mg for Vitamin C. The energy percentages from Carbohydrate, Protein and Fat were 66%, 14% and 20%. The analysis results met the nutrition standard of lunch boxes for male elementary students in grades 4 through 6 under the government-funded meal service program regarding calories, nutrients except calcium and riboflavin, and macronutrient distribution ranges. Accordingly appropriate box sizes were suggested for different age and sex groups to meet the respective nutrition standards. In addition, milk or dairy products were suggested to accompany lunch boxes to supplement calcium and riboflavin intake. The method of selecting box sizes and making dish combination suggested in this study could be useful for the organizations preparing lunch boxes under the government-funded children's meal service program where nutrition professionals are not available.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.402-411
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• 2023

This study was conducted to investigate the bactericidal effect of nisin (Nisin) only, atmospheric pressure plasma (APP) only, and a combination of APP and nisin (APP+Nisin)(APP+Nisin) on beef jerky and sliced ham inoculated with Escherichia coli O157:H7, gram-negative bacteria. The bactericidal effect against E. coli O157:H7 and Listeria monocytogenes was confirmed using a nisin solution at a concentration of 0-100 ppm, and APP+Nisin was tested on beef jerky and sliced ham using 100 ppm nisin. Beef jerky and sliced ham were treated with APP for 5 min and 9 min, respectively. In the bacterial solution, 100 ppm nisin out of 0-100 ppm nisin exhibited the highest bactericidal activity against L. monocytogenes (gram-positive bacteria; p<0.05); however, it did not exhibit bactericidal effects against E. coli O157:H7 (gram-negative bacteria). The APP+Nisin APP+Nisin exhibited a 100% reduction rate in both E. coli O157:H7 and L. monocytogenes compared to the control group, and was more effective than the Nisin. The APP+Nisin decreased the number of colonies formed by 0.80 and 1.96 Log CFU/g for beef jerky and sliced ham, respectively, compared to the control, and exhibited a higher bactericidal effect compared to the Nisin (p<0.05). These results demonstrate the synergistic bactericidal effect of APP and nisin, providing a possible method to improve the limitations of nisin against gram-negative bacteria. In addition, this technology has the potential to be applied to various meats and meat products to control surface microorganisms.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.36 no.2
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• pp.74-80
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• 2013

In this study, a novel and flexible recommender system was developed, based on product taxonomy and usage patterns of users. The proposed system consists of the following four steps : (i) estimation of the product-preference matrix, (ii) construction of the product-preference matrix, (iii) estimation of the popularity and similarity levels for sought-after products, and (iv) recommendation of a products for the user. The product-preference matrix for each user is estimated through a linear combination of clicks, basket placements, and purchase statuses. Then the preference matrix of a particular genre is constructed by computing the ratios of the number of clicks, basket placements, and purchases of a product with respect to the total. The popularity and similarity levels of a user's clicked product are estimated with an entropy index. Based on this information, collaborative and content-based filtering is used to recommend a product to the user. To assess the effectiveness of the proposed approach, an empirical study was conducted by constructing an experimental e-commerce site. Our results clearly showed that the proposed hybrid method is superior to conventional methods.