• Journal of Embryo Transfer
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• v.15 no.1
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• pp.103-108
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• 2000

The object of this study was to find simple and effective methods for the speculation of vitality and scorsome status of bovine spermatozoa. The eosin-nigrosin staining, trypan blue staining, and naphthol yellow S-erythrosin B staining was ofter used for the speculation of vitality and/or acrosome status of bovine spermatozoa, respectively. This study has shown that the combined trypan blue-naphthol yellow S-erythrosin B staining is more accurate and effective for the examination of acrosome status and vitality of bovine spermatozoa.

• Polymer(Korea)
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• v.39 no.2
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• pp.353-358
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• 2015

Aqueous-based, environmentally friendly photocurrent generation has been highlighted to produce electricity by mimicking photosynthesis in nature. We fabricated a photocurrent generation system using a conjugated oligoelectrolyte (COE) assembled in lipid vesicles and a fluorescence dye, and investigated the fluorescence resonance energy transfer (FRET) between two species and the influence of FRET on the photocurrent generation. The FRET efficiency from the electron donor, COE, to the electron acceptor, the dye, increased with the dye concentrations, but the photocurrent increased and then decreased with the dye concentrations. We discussed about the role of FRET and electron shuttles over the variation of photocurrent.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.272-279
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• 2022

Polyphenols are chemically unstable, and their bioactivities are reduced through oxidation. Photosensitizers (PS) induce photo-oxidation in various food systems. In this study, effects of dietary PS such as riboflavin (Rb), erythrosin B (EB), and zinc protoporphyrin on the auto-oxidation of polyphenols, gallic acid (GA) and tannic acid (TA) were evaluated under a fluorescent light. The formation of oxidation products from GA and TA increased in a PS concentration- and irradiation time-dependent manner. In addition, Rb and EB induced significant reduction in the polyphenols contents and ABTS radical scavenging activity of GA and TA under light. PS significantly enhanced the amount of reactive oxygen species generated from GA and TA. Therefore, the interaction of polyphenols with PS under light results in acceleration of polyphenol oxidation. This phenomenon should be carefully considered during food processing and storage.