• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.171-181
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• 2005

In this study, to investigate the effect of fermented fruit wines on quality and sensory characteristics of beef jerky physicochemical properties and sensory evaluation were determined. Acidity of fruit wines were high in order of Kiwifruit wine>Pineapple wine>Red grapes wine>Pear wine. Aw and pH of beef jerky added fruits wine decreased slowly with the extended storage period and these trend were obvious in jerky added kiwifruit wine. Textural characteristics values of all beef jerky samples were increased according to the storage period was prolonged. At 4 weeks of storage, beef jerky-added Kiwifruit wine showed the highest value in chewiness. The L, a, b values of all beef jerky samples showed a tendency to decrease with the extended storage period, and beef jerky-added kiwifruit wine were the highest value in L, a, b, at 4 weeks of storage. TBA values of beef jerky-added kiwifruit wine, Chungju (S) and pear wine (P) were $0.51\;\cal{mg/kg}$, $0.71\;and\;0.78\;\cal{mg/kg}$ respectively. Total plate counts of bacteria of all beef jerky-added fruit wines were lower than those of Control (Con) and increased as storage period was prolonged and beef jerky-added kiwifruit wine were the lowest value $9.0\times10^{5} CFU/g$ at 4 weeks of storage. In the sensory evaluation, beef jerky-added fruit wines showed higher score than those of Control (Con), and All beef jerky samples got high score at 1 week' of storage. Beef jerky-added Kiwifruit wine showed high score in almost sensory items and especially in overall.

• Korean Journal of Agricultural Science
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• v.47 no.3
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• pp.533-544
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• 2020

In this paper, we conducted a dynamic ex-post assessment on the grape business cessation support System. Based on the analysis results, in the short term, there was an increase in grape price due to a decrease in production and accompanying increases in the prices of consumption substitution items. However, in the long run, grape prices fell again due to an increase in grape production because of the entry of new grape farmers and the growth of adult grape trees. In addition, the analysis showed that the balloon effect caused by the conversion of crops caused indirect damage such as an increase in the production volume of substitution crops and a decrease in prices. When analyzing the social welfare measurement, the results showed that the support system for business cessation increased the overall social welfare due to an increase in producer welfare because of a price increase in the short term, but in the long term, both producer and consumer welfare decreased. In the end, it is necessary to review the system because the government's intervention may cause market distortion and inefficient resource allocation. Above all, it is necessary to minimize the indirect effect of the industry's contraction and balloon effect due to excessive business cessation. For this, conditional support should be provided in parallel with post management rather than unconditional support. In addition, it is necessary to provide a strategic support system that considers substitution items in addition to those items to be supported.

• Food Science and Preservation
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• v.17 no.6
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• pp.847-852
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• 2010

The anthocyanin pigment composition and color of several grape cultivars including Campbell Early, Muscat Bailey A, Kyoho (black berries), and North Red (red berries), were investigated. Twelve types of anthocyanins were identified in these cultivars by LC-MS. Black-colored cultivars, especially Muscat Bailey A, contained the widest range of anthocyanins, whereas the anthocyanin composition of North Red, the red-colored cultivar, was relatively simple. Anthocyanins extracted from the skin of berries were red in color at low pH, regardless of the origin of the extract. At higher pH, however, various colors, including blue, violet, brown, and black, were evident, depending on the cultivar. Differences in color expression among cultivars may be related to variations in the types and amounts of anthocyanidins synthesized, from which anthocyanin pigments are derived. The colors expressed by anthocyanin pigments were strong and diverse even at low concentrations. Therefore, anthocyanins extracted from grapes may be useful as natural food colorants.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.516-521
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• 2014

The mechanisms underlying the refractory effects of flutamide, a first-line oral anti-androgen drug, have not been entirely elucidated. In the present study, we investigated the mechanism of flutamide-induced hormone-refractory prostate cancer cell growth and its modulation by resveratrol, a phytoalexin present in grapes. Resveratrol significantly attenuated interleukin 6 (IL-6)-induced signal transducer and activator of transcription 3 (STAT3) transcriptional activity and dihydrotestosterone (DHT) or IL-6-induced prostate-specific antigen (PSA) transcriptional activity. Furthermore, compared to treatment with DHT or IL-6 alone, combination treatment of cells significantly increased PSA transcriptional activity, and resveratrol markedly diminished DHT plus IL-6-induced STAT3 and PSA transcriptional activities. Thus, the inhibitory effects of resveratrol on IL-6-, DHT-, and flutamide-induced hormone-refractory prostate cancer cell growth are partly mediated by the suppression of STAT3 reporter gene activity, suggesting that resveratrol represents a promising therapy for prostate cancer.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.12
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• pp.5469-5476
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• 2011

The purpose of this study was to analyze relating with Faucult's disciplinary power which factors influence a dancer's self-management (weight control)Total 10 ballet major undergraduate students of two respective universities in Seoul and Daijon were selected for the research and the chosen method was an interview with them. After the researchers analyzed the interview result, they found out the following several significant results. The first reason that major ballet dancers control their weight is to show their beautiful figures on the stage and to make their appearances look slender in the mirror. Dancers adapt various methods for effective weight management (diet control) such as dietary control, 1 food intake (potatoes, bananas, grapes, etc), physical force to advise or ingest (injection, taking medicines, reflexology, vomiting, etc.) Then, what is the hidden vision that makes such a practice of weight control maintain? The study presents a "mirror" as a tool of control playing a significant role, in terms that the power of discipline functions automatically in a dancer's body. In addition, another constant factor of dancers' weight management is monitoring each other's performance continuously, which is called "synopticon" Symptoms. Lastly, the fact that a question about placing a ruler could function in the continuous practice was also revealed.

• Journal of Microbiology and Biotechnology
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• v.22 no.12
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• pp.1698-1704
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• 2012

Resveratrol, or its glycoside form piceid, is a dietary antioxidant polyphenolic compound, found in grapes and red wine that has been shown to have protective effects against cardiovascular disease. However, very low water solubility of the compound may limit its application in the food and pharmaceutical industries. The amylosucrase (AMAS) of Alteromonas macleodii Deep ecotype was expressed in Escherichia coli and showed high glycosyltransferase activity to produce the glucosyl piceid when piceid was used as an acceptor. The conversion yield of piceid glucoside was 35.2%. Biotransformation using culture of the E. coli harboring the amas gene increased the yield up to 70.8%. The transfer product was purified by reverse phase chromatography and recycling preparative HPLC, and the molecular structure of the piceid glucoside was determined using NMR spectroscopy. The piceid glucoside was identified as glucosyl-${\alpha}$-($1{\rightarrow}4$)-piceid. The solubility of glucosyl piceid was 5.26 and 1.14 times higher than those of resveratrol and piceid, respectively. It is anticipated that dietary intake of this compound is more effective by enhancing the bioavailability of resveratrol in the human body because of its hydrophilic properties in the intestinal fluid.

• Microbiology and Biotechnology Letters
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• v.18 no.1
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• pp.26-30
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• 1990

Candida dattila K109 and K112 isolated from grapes in Korea showed killer activity toward Saccharomyces cereuisiae 5 x 47, S. cereuisiae 1368, Hamenula, Torulopsis, Kluyueromyces, Debaryomyces, and Brettanomyces, and showed the most effective killer activity at 22-26$^{\circ}C$ and at pH 3.9-4.1. The killer actvity of both toxins were remarkably decreased at higher temperature than $25^{\circ}C$ and higher pH than pH 4.0. And the toxins were suggested to be glycoproteins inactivated by pronase E and pepsin. The killer activity was not cured by incubation at elevated temperature of 30-37"C, but cured by treatment with 0.0105-0.3 ppm cycloheximie.imie.

• Korean Journal of Plant Tissue Culture
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• v.28 no.2
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• pp.81-85
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• 2001

The experiment was conducted to know the effect of plant growth regulators on axillary bud elongation from in vitro stem cutting and the possibility of virus-free stock production. Axillary buds were well elongated in 3/4 strength MS medium supplemented with 0.1 or 0.5 mg/1 BA and 0.05 mg/1 NAA. Transferred plantlets could be established well in vermiculite and peat moss mixture (3:1, v/v) compare to other mixtures. In virus indexing, all the varieties of mother plants were infected by GLRV Ⅲ. Infected percentages of the three varieties were ranged from 30% to 75%. But negative response was revealed against the other species of virus, GLRV Ⅰ, GFLV and ArMV. Plantlet of 'Schuyler' and 'Muscat of Alexandria', which were cultured in vitro, showed positive response against GLRV Ⅲ and infected percentage of the former was 37.5% but the latter, 12.5%. On the other hand, that of 'Campbell Early' negativiely responded against all the species of virus indexed.

• Plant Biotechnology Reports
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• v.3 no.3
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• pp.225-241
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• 2009

We investigated the transcriptional profiles of Japanese indigenous grape cultivar 'Koshu' (Vitis vinifera) leaf and berry skin during ripening. In leaf, 64 genes were abundantly transcribed at the end of $v{\acute{e}}raison$ (14 weeks post-flowering), whereas the expression of 61 genes was upregulated at the end of ripening (20 weeks post-flowering). In berry skin, 67 genes were abundantly transcribed at the end of $v{\acute{e}}raison$, whereas the expression of 86 genes was upregulated at the end of ripening. Gene expression associated with biological processes was activated in both tissues at the end of ripening. The expression of genes associated with photosynthesis, sugar synthesis, anthocyanin synthesis, cinnamic acid synthesis, and amino acid metabolism was observed in leaf and berry skin during ripening, together with the accumulation of sugars, anthocyanins, cinnamic acids, and amino acids. Transcripts of AUX/IAA family proteins that repress the activities of auxin-induced proteins were expressed in berry skin at the end of $v{\acute{e}}raison$. Transcripts of genes related to the ubiquitin-proteasome system that degrades AUX/IAA family proteins were abundantly expressed in berry skin at the end of ripening, suggesting that the expansion of skin cells at $v{\acute{e}}raison$ is suppressed by AUX/IAA family proteins, and that the ubiquitin-proteasome system induces the expansion of skin cells during ripening by degrading AUX/IAA family proteins. These transcriptional profiles, which provide new information on the characteristics of 'Koshu' grapevine during ripening, may explain the unique characteristics of 'Koshu' grape in comparison with those of European grapes used for winemaking, and may contribute to the improvement of 'Koshu' grape quality.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.370-373
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• 2010

Preharvest treatment with 4% ethyl oleate on 'Merlot' ($Vitis$ $vinifera$ L.) grape reduced the thickness of the epidermal and hypodermal layers with significantly enhanced pigmentation. Thickness of the skin in treated berries was $90-107{\mu}m$, whereas those in control berries were $126-189{\mu}m$. Decreases in the thickness of epidermal and hypodermal cell layers seemed to be due to cellular death or dehydration by rapid senescence after the treatment. Immediate change observed in treated berries was the deformation of the wax that appeared melted resulting in color improvement. Total anthocyanin was also increased by ethyl oleate treatment. Separate forms of anthocyanins, acylated and methoxylated anthocyanins increased, whereas hydroxylated anthocyanins tended to decrease.