• BMB Reports
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• v.54 no.12
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• pp.601-607
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• 2021

Odorant receptors (ORs) account for about 60% of all human G protein-coupled receptors (GPCRs). OR expression outside of the nose has functions distinct from odor perception, and may contribute to the pathogenesis of disorders including brain diseases and cancers. Glioma is the most common adult malignant brain tumor and requires novel therapeutic strategies to improve clinical outcomes. Here, we outlined the expression of brain ORs and investigated OR expression levels in glioma. Although most ORs were not ubiquitously expressed in gliomas, a subset of ORs displayed glioma subtype-specific expression. Moreover, through systematic survival analysis on OR genes, OR51E1 (mouse Olfr558) was identified as a potential biomarker of unfavorable overall survival, and OR2C1 (mouse Olfr15) was identified as a potential biomarker of favorable overall survival in isocitrate dehydrogenase (IDH) wild-type glioma. In addition to transcriptomic analysis, mutational profiles revealed that somatic mutations in OR genes were detected in > 60% of glioma samples. OR5D18 (mouse Olfr1155) was the most frequently mutated OR gene, and OR5AR1 (mouse Olfr1019) showed IDH wild-type-specific mutation. Based on this systematic analysis and review of the genomic and transcriptomic profiles of ORs in glioma, we suggest that ORs are potential biomarkers and therapeutic targets for glioma.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.20 no.1 s.32
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• pp.16-26
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• 2007

Background &Objectives : Rhinitis is an inflammation of nasal mucosa and the major symtoms are watery rhinorrhea, sneezing, itchy nose, and nasal obstruction. Rhinitis is classified into allergic rhinitis and nonallergic rhinitis. Allergic rhinitis is an immune reaction by allergen, and vasomotor rhinitis which is nonallergic and noninfectious is hypersensitive reaction. The incidence of allergic rhinitis has increased and the rate of vasomotor rhinitis is high. However there have been no studies about vasomotor rhinitis compared with allergic rhinitis. And there have been no studies so far performed on the effect of Tongkwansan. Therefore this study is aimed to find out the effects of Tongkwansan on allergic rhinitis and vasomotor rhinitis. Materials and Methods : Fifteen BALC/c mouses were divided into three groups : normal group, control group and sample group. To induce the allergic rhinitis in control group and sample group, mouses were sensitized intrapertioneally 0.1% ovalbumin solution three times at intervals of 1 week. Then intranasal sensitization was performed by diffusing 0.1 % ovalbumin solution 3 times at intervals of 2 days. After that time, mouses in the sample group were oral administration treated by Tongkwansan for 28 days. We observed changes in the segment of IL-4, IL-5, $IFN-{\gamma}$, Total IgE, and ovalvumin specific IgE in blood. We used the statistical methods of ANOVA test(p<0.05). Results : There were no significant changes statistically in $IFN-{\gamma}$, IL-4, and IL-5 in blood(p<0.05). There were also no significant changes statistically in Total IgE, OVA-specific IgE in blood(p<0.05). Conclusion : According to above results, it is supposed that Tongkwansan has no significant effects on allergic rhinitis. But it is supposed that Tongkwansan has significant effects on vasomotor rhinitis which is nonallergic and noninfectious

• Food Science of Animal Resources
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• v.40 no.4
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• pp.527-540
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• 2020

Donkey in China is well known for its draft purpose and transportation; however, donkey meat has attracted more and more consumers in recent years, yet it lacks sufficient information on its flavor components compared to other main meats. Therefore, in this study, volatile flavor compounds in neck meat of donkey, swine, bovine, and sheep were classified by electronic nose, then confirmed and quantified by gas chromatography-mass spectrometry. High-performance liquid chromatography (HPLC) and gas chromatography were used to quantify free fatty acid, amino acid, and flavor nucleotide. A total of 73 volatile compounds were identified, and aldehydes were identified as the characteristic flavor compounds in neck meat of donkey, bovine, swine and sheep in proportion of 76.39%, 46.62%, 31.64%, and 35.83%, respectively. Particularly, hexanal was the most abundant volatile flavor. Compared with other neck meat, much higher unsaturated free fatty acids were present in donkeys. Furthermore, neck meat of donkeys showed essential amino acid with highest content. Thus, special flavor and nutrition in donkey neck meat make it probably a candidate for consumers in other regions besides Asia.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1019-1028
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• 2018

The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at $4^{\circ}C$ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at $4^{\circ}C$ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing crust had higher flavor, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with crust were less hard, gummy, and chewy than the control patties after 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with crust than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acid reactive substance values of patties containing crust were significantly lower than those of control patties after 2 and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the flavor by providing beefy and palatable flavor without a long period of dry aging.

• Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.175-186
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• 2022

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X₁, 140℃-160℃) and screw speed (X₂, 158-315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X₁ = 148.5℃ and X₂ = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.

• Food Science of Animal Resources
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• v.42 no.6
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• pp.928-941
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• 2022

This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus SMFM2016-GK1; NK3, P. pentosaceus SMFM2016-NK3), Doenjang (D1, Debaryomyces hansenii SMFM2021-D1), and spontaneously fermented sausage (S8, D. hansenii SMFM2021-S8; S6, Penicillium nalgiovense SMFM2021-S6). The control was commercial starter culture. Nine treatments were applied [GD (GK1+D1), GS (GK1+S8), GDS (GK1+D1+S8), ND (NK3+D1), NS (NK3+S8), NDS (NK3+D1+S8), GND (GK1+NK3+D1), GNS (GK1+NK3+S8), and GNDS (GK1+NK3+D1+S8)] by mixing lactic acid bacteria and yeast, and S6 was sprayed. The microbial composition of fermented sausage was analyzed [aerobic bacteria (AC), Lactobacillus spp. (LABC), Staphylococcus spp. (STPC), and yeast and mold (YMC)], and pH and electronic nose and tongue measurements were taken. The AC, LABC, STPC, and YMC values of the control and treatment groups tended to increase during fermentation (p>0.05). The STPC values of the GD, GS, ND, and GDS groups were similar to that of the control on day 3. The pH of the control on day 3 was significantly lower than that of the GD, ND, and GND groups (p<0.05). Higher levels of 4-methylpentanol, 2-furanmethanol, and propyl nonanoate, which provide a "fermented" flavor, were detected in the GD group compared to in the control and other treatment groups. GD and ND groups showed higher umami values than the control and other treatment groups. Therefore, it is expected that GD can be valuable as a starter culture unique to Korea when manufacturing fermented sausage.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.496-505
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• 2023

This study explored a method to enhance the drying process usability of local mangoes by producing foam-mat dried powder under varying drying temperatures (50, 60, 70℃) and foam thicknesses (3, 6, 9 mm). The drying process period ranged from 60 to 390 minutes based on the set conditions, with higher temperatures and thinner foams accelerating drying. Powder chromaticity (L^*,(L^*, a^*, and b^*) demonstrated a declining trend with increasing drying temperature and foam thickness, exhibiting notable variance in chroma values. The water absorption index varied significantly, between 3.08 to 4.24, under different drying conditions, although the water solubility index remained consistent across foam-dried samples. Powder moisture content ranged from 2.53% to 3.83%, with hygroscopicity escalating with temperature and foam thickness. Vitamin C structure was compromised during the hot air drying process, especially at temperatures above 60℃. Electronic nose analysis distinguished foam-dried powder from freeze-dried powder; however, a thicker foam yielded a scent profile closer to that of freeze-dried powder. The findings provide fundamental data on mango foam drying, which is expected to improve processing and storage tech for local mangoes.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.570-585
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• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

• Korean Journal of Plant Resources
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• v.35 no.2
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• pp.362-371
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• 2022

This study was conducted to analyze the fragrance characteristics of Cymbidium 'Saelbit' and 'Midan' according to floral organs. As test materials, full bloom flowers were divided into four organs: sepal, petal, labellum, and column. Using the gas chromatography (GC) based electronic nose, fragrance patterns, intensity, and volatile components were analyzed. Principle component analysis (PCA) and discriminant factorial analysis (DFA) plots by electronic nose data showed that volatiles of both cultivars have a distinct difference in fragrance patterns according to the floral organs, and the value of fragrance distance and pattern discrimination index (PDI) between samples was significantly high between control and sepals in both cultivars. Among the main fragrance components, several components including nootkatone were detected in both cultivars and all floral organs. However, few components such as decane were found in specific cultivar or floral organs. These results will provide useful information to select suitable materials with desired fragrance and to enhance the utilization of domestic Cymbidium cultivars. In addition, considering the recent negative perception of artificial ingredients and the growing demand for natural materials, continuous researches on scent properties of promising cultivars are required.

• Advances in aircraft and spacecraft science
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• v.4 no.6
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• pp.651-677
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• 2017

For the past ten years' efforts have been made to introduce environmentally-friendly "green" electric-taxi and maneuvering airplane systems. The stated purpose of e-taxi systems is to reduce the taxiing fuel expenses, expedite pushback procedures, reduce gate congestion, reduce ground crew involvement, and reduce noise and air pollution levels at large airports. Airplane-based autonomous traction electric motors receive power from airplane's APU(s) possibly supplemented by onboard batteries. Using additional battery energy storages ads significant inert weight. Systems utilizing nose-gear traction alone are often traction-limited posing serious dispatch problems that could disrupt airport operations. Existing APU capacities are insufficient to deliver power for tractive taxiing while also providing for power off-takes. In order to perform comparative and objective analysis of taxi tractive requirements a "standard" taxiing cycle has been proposed. An analysis of reasonably expected tractive resistances has to account for steepest taxiway and runway slopes, taxiing into strong headwind, minimum required coasting speeds, and minimum acceptable acceleration requirements due to runway incursions issues. A mathematical model of tractive resistances was developed and was tested using six different production airplanes all at the maximum taxi/ramp weights. The model estimates the tractive force, energy, average and peak power requirements. It has been estimated that required maximum net tractive force should be 10% to 15% of the taxi weight for safe and expeditious airport movements. Hence, airplanes can be dispatched to move independently if the operational tractive taxi coefficient is 0.1 or higher.