• Korean Chemical Engineering Research
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• v.49 no.6
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• pp.840-845
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• 2011

Degradation products of agarose are biologically active and thus used as an ingredient in pharmaceuticals or functional cosmetics. Furthermore, it has been strongly considered as a substrate for bio-ethanol fermentation. Recently, we isolated new agarase-producing microorganism, Pseudoalteromonas sp. from south sea of Korea. In this study, we aimed to separate and purify the agarase from culture broth of this strain. Separation of agarase was performed by ion- exchange chromatography on DEAE-Sepharose resin. Equilibrium pH and volume ratio of resin to the amount of protein were optimized for the efficient adsorption of protein. 410 ${\mu}g$ of protein was completely adsorbed to 3 mL of resin at pH 7.5. The total amount of eluted protein increased as NaCl concentration increased to 400 mM at isocratic elution. Agarase was separated by linear gradient elution of NaCl (0~1,000 mM). Three major protein peaks were observed and the presence or absence of agarase in these eluted proteins was measured by Lugol's staining technique. Only six eluted protein fractions showed strong agarase activity.

• KSBB Journal
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• v.24 no.2
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• pp.113-121
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• 2009

As one of the new areas of 'omics' technology, there is increasing interest in metabolomics, which involves the analysis of low-molecular-weight compounds in cells, tissues, and biofluids, and considers interactions within various organisms and reactions of external chemicals with those organisms. However, metabolomics research is still at a fundamental stage in Korea. Therefore, the purpose of this study was to establish a strategic long-term plan to revitalize the national metabolomics approach and obtain the elementary data necessary to determine a policy for effectively supporting metabolomics research. These investigations clarified the state of metabolomics study both in Korea and internationally, from which we attempted to find the potentiality and fields where a metabolomics approach would be applicable, such as in medical science. We also discuss strategies for developing metabolomics research. This study revealed that promoting metabolomics in Korea requires cooperation with metabolomics researchers, acquisition of advanced technology, capital investment in metabolomics approach, establishment of metabolome database, and education of metabolome analysis experts. This would reduce the gap between the national and international levels of metabolomics research, with the resulting developments in metabolomics having the potential to greatly contribute to promoting biotechnology in Korea.

• Korean Journal of Environment and Ecology
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• v.20 no.4
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• pp.493-502
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• 2006

This study analyzed greenspace structure focused on greenspace areas and vegetation structure for Yanggu, investigated resident attitudes to the greenspace, and explored strategies to improve greenspace functions in a rural region. Woody plant cover was approximately 29% for parks and only 3% for commercial gardens. The amount of planting for Yanggu was poor, as compared with the results of similar studies for urban areas. Trees, of which dbh was below 20cm, accounted for 91% of all trees and the tree-age structure was largely characterized by a young, growing tree population. Based on the analysis of mean importance values (MIV) of woody plant species, only a few were different in dominant species from urban areas. Four species among 10 species with highest MIV in Yanggu were very common species also ranked among 10 in cities. The most dominant species planted in residential and commercial gardens were practical plants such as fruit or edibles. Greenspace covered about 69% of parks, 39% of residential gardens, 37% of institutional gardens, 24% of streets, and 15% of commercial gardens, respectively. Tree planting potential revealed that present woody plant cover can be increased additionally by 6 times in the streets and by 2 times in the residential and commercial gardens. Based on the results of greenspace structure, planting patterns, and questionary investigation, some strategies were suggested to enlarge greenspace including its environmental functions. They included identifying each street section through setting up themes and planting appropriate species, creating multilayered vegetation structures, and promoting planting in bare grounds of gardens and around a buildings for saving energy.

• The Korean Journal of Community Living Science
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• v.28 no.4
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• pp.525-535
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• 2017

The purpose of this study was to compare the of ash and minerals contents in different types of soybeans (Baektae, Seoritae, Heuk Tae and Seomoktae) with different cooking methods. Raw, boiled and pan-fried soybean samples were prepared by the Rural Development Administration. Samples were digested by using a microwave and analyzed using ICP-OES and ICP-MS for determining the ash and minerals contents. Ash content in four raw soybeans ranged from 5.07 to 5.59 g/100g. There was no significant difference in the ash contents in raw and pan-fried soybeans (p>0.05). However, the ash content of boiled soybeans was 9 to 14% lower than that of raw soybeans (p<0.05). The minerals contents of Baektae and Seomoktae were high and the major minerals of various soybeans were K, P, Mg, and Ca, which accounted for ash 60.80-65.61%, 20.73-24.26%, 6.90-8.46% and 5.79-8.60%, respectively. The mineral contents of soybeans were significantly different depending on the type of cultivar (p<0.05), but the tendency was not constant. Because the process of soaking and boiling of soybeans made the soluble minerals elute, the ash and mineral contents were reduced. And process of pan-frying of soybeans make Because process of soaking and boiling of soybeans make soluble minerals elute (Ed- this section is very confused and seems to have 2 sentences combined: please check your intended meaning), the ash and mineral contents were reduced. As the soybeans are cooked by pan-frying, the water in the soybeans is evaporated and the mineral content is concentrated or kept constant. These results can serve as the basic data of mineral content during processing and cooking of soybeans.

• Journal of Ginseng Research
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• v.39 no.4
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• pp.398-405
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• 2015

Background: Ginseng has been used as a tonic for invigoration of the human body. In a previous report, we identified a novel candidate responsible for the tonic role of ginseng, designated gintonin. Gintonin induces $[Ca^{2+}]_i$ transient in animal cells via lysophosphatidic acid receptor activation. Gintonin-mediated $[Ca^{2+}]_i$ transient is linked to anti-Alzheimer's activity in transgenic Alzheimer's disease animal model. The previous method for gintonin preparation included multiple steps. The aim of this study is to develop a simple method of gintonin fraction with a high yield. Methods: We developed a brief method to obtain gintonin using ethanol and water. We extracted ginseng with fermentation ethanol and fractionated the extract with water to obtain water-soluble and water-insoluble fractions. The water-insoluble precipitate, rather than the water-soluble supernatant, induced a large $[Ca^{2+}]_i$ transient in primary astrocytes. We designated this fraction as gintonin-enriched fraction (GEF). Results: The yield of GEF was approximately 6-fold higher than that obtained in the previous gintonin preparation method. The apparent molecular weight of GEF, determined using sodium dodecyl sulfate-polyacrylamide gel electrophoresis, was equivalent to that obtained in the previous gintonin preparation method. GEF induced $[Ca^{2+}]_i$ transient in cortical astrocytes. The effective dose (ED50) was $0.3{\pm}0.09{\mu}g/mL$. GEF used the same signal transduction pathway as gintonin during $[Ca^{2+}]_i$ transient induction in mouse cortical astrocytes. Conclusion: Because GEF can be prepared through water precipitation of ginseng ethanol extract and is easily reproducible with high yield, it could be commercially utilized for the development of gintoninderived functional health food and natural medicine.

• Food Science and Preservation
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• v.14 no.4
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• pp.337-344
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• 2007

Lentinus edodes (Shiitake mushroom) powder was added to Jeonbyeong dough in an effort to improve the quality and functional properties of the dough. The water absorption increased as the amount of L. edodes powder increased, while the time taken for gelatinization, and the valorimeter value of the final dough, both decreased. The temperature at gelatinization and the highest temperature attained during dough preparation were both similar to control values. The extensogram showed that the resistance of the dough to extension, and the maximum extensibility, both decreased with addition of L. edodes powder. The total contents of crude protein and ash increased with increasing amounts of L. edodes powder, while the dough carbohydrate levels decreased. Addition of the mushroom powder to Jeonbyeong (a kind of Korean traditional snack) decreased dough lightness, and decreased yellowness, as measured on Hunter's color scale. The hardness of Jeonbyeong was increased by adding 15% (w/v) L. edodes powder, but was decreased when 20% (w/v) L. edodes powder was used. The sensory score of Jeonbyeong containing 10% (w/v) L. edodes powder was the highest of all shack tested, in both overall quality characteristics and sensory evaluation.

• Food Science and Preservation
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• v.20 no.1
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• pp.7-13
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• 2013

Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms (Agaricus bisporus). Mushrooms were precooled at $4^{\circ}C$ for three hours and packaged using the following packaging materials; 1) polyethylene (PE) film bags of 0.03 mm thickness, 2) polypropylene (PP) film bags of 0.03 mm thickness, and 3) polystyrene (PS) tray+polyvinyl chloride (PVC) wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at $10^{\circ}C$. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8 days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.1
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• pp.8-15
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• 2013

Little research has been conducted to explore the heavy metal removal potential of biochar. The adsorption characteristics of heavy metals by sesame waste biochar (pyrolysis at $600^{\circ}C$ for 1 hour) as heavy metal absorbent were investigated. The sesame waste biochar was characterized by SEM-EDS and FT-IR, and heavy metal removal was studied using Freundlich and Langmuir equations. The removal rates of heavy metals were higher in the order of Pb>Cu>Cd>Zn, showing that the adsorption efficiency of Pb was higher than those of any other heavy metals. Freundlich and Langmuir adsorption isotherms were used to model the equilibrium adsorption data obtained for adsorption of heavy metals on biochar produced from sesame waste. Pb, Cu, Cd and Zn equilibrium adsorption data were fitted well to the two models, but Pb gave a better fit to Langmuir model. Heavy metals were observed on the biochar surface after adsorption by scanning electron microscopy (SEM) and energy dispersive X-ray spectroscopy (EDS). Main functional groups were aromatic C=O ring (at $1160cm^{-1}$, $1384cm^{-1}$ and $1621cm^{-1}$) by FT-IR analysis. Thus, biochar produced from sesame waste could be useful adsorbent for treating heavy metal wastewaters.

• Clean Technology
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• v.22 no.4
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• pp.258-268
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• 2016

In this work, carboxymethylcellulose-based composite superabsorbent hydrogels were prepared by electron beam radiation. The composition of carboxymethylcellulose (CMC) varied from 4 wt%, 5 wt%, and 6 wt% to 7 wt% based on the amount of distilled water in the syntheses of hydrogels. Graphite oxide, reduced graphene oxide, activated carbon, and bentonite were used as additives for the synthesis of composite superabsorbent. The effect of CMC composition and the type of additives on the gel properties of the prepared hydrogels was investigated. In order to verify the functional groups in the prepared materials, Fourier transform infrared spectroscopy was used. In addition, mechanical strength, gel fraction, swelling kinetics, and equilibrium swelling ratios were measured for the prepared hydrogels. Swelling experiments were carried out in distilled water, urea solution, and physiological saline water. Prepared hydrogels were reused for 5 times, and gel fraction and swelling ratio were measured at every 24 hours. Among the prepared hydrogels, $C_{5%}GO$ and $C_{5%}rGO$ exhibited excellent mechanical property and relatively high swelling ratios for urea solution and physiological saline water with promising applicability as slow-release fertilizers.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.129-142
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• 2015

As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.