• Journal of Microbiology and Biotechnology
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• v.34 no.8
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• pp.1580-1591
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• 2024

Menopause is induced by spontaneous ovarian failure and leads to life quality deterioration with various irritating symptoms. Hormonal treatment can alleviate these symptoms, but long-term treatment is closely associated with breast and uterine cancer, and stroke. Therefore, developing alternative therapies with novel anti-menopausal substances and improved safety is needed. In our study, heat-killed Bifidobacterium breve HDB7040 significantly promoted MCF-7 cell proliferation in a dose-dependent manner under estrogen-free conditions, similar to 17β-estradiol. This strain also triggered ESR2 expression, but not ESR1, in MCF-7 cells. Moreover, administrating HDB7040 to ovariectomized (OVX) Sprague-Dawley (SD) female rats reduced estrogen deficiency-induced weight gain, fat mass, blood triglyceride, and total cholesterol levels. It also recovered collapsed trabecular microstructure by improving trabecular morphometric parameters (bone mineral density, bone volume per tissue volume, trabecular number, and trabecular separation) and decreasing blood alkaline phosphatase levels with no significant changes in uterine size and blood estradiol. HDB7040 also significantly regulated the expression of Tff1, Pgr, and Esr2, but not Esr1 in uteri of OVX rats. Heat-killed B. breve HDB7040 exerts an anti-menopausal effect via the specific regulation of ERβ in vitro and in vivo, suggesting its potential as a novel substance for improving and treating menopausal syndrome.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.34 no.5
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• pp.619-628
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• 2010

Shape Memory Alloy (SMA) has recently received attention in developing implantable surgical equipments and it is expected to lead the future medical device market by adequately imitating surgeons' flexible and delicate hand movement. However, SMA actuators have not been used widely because of their nonlinear behavior called hysteresis, which makes their control difficult. Hence, we propose a parameter, $t_1$, which is necessary for temperature control, by analyzing the open-loop step response between current and temperature and by comparing it with the values of linear differential equations. $t_1$ is a pole of the transfer function in the invariant linear model in which the input and output are current and temperature, respectively; hence, $t_1$ is found to be related to the state variable used for temperature control. When considering the parameter under heat treatment conditions, $T_{max}$ was found to assume the lowest value, and $t_1$ was irrelevant to the heat treatment.

• Horticultural Science & Technology
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• v.30 no.5
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• pp.527-533
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• 2012

This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) application and heat treatment on fruit quality of 'Fuji' apples during CA storage. AVG ($75mg{\cdot}L^{-1}$) was applied to 'Fuji' tree at 150 and 175 days after full bloom (DAFB) and the fruit were harvested at 185, 195, and 205 DAFB, respectively. Respiration rate and ethylene production of fruit applied with AVG were greatly reduced more than those in control. Flesh firmness and acidity of fruit applied with AVG were higher than those in control. Flesh browning occurred in all of the control fruit regardless of harvest date. However, AVG-treated fruits were free of flesh browning except for late harvested fruits. At 185 DAFB, 'Fuji' apples were harvested and prestorage heat treatment was done for 3 days at $38^{\circ}C$ and 6 hours at $46^{\circ}C$. Heat treatment at $38^{\circ}C$ and $46^{\circ}C$ prior to CA storage greatly reduced respiration rate and ethylene production. The incidence of flesh browning were 35%, 14%, and 5%, in control fruit, heating at $38^{\circ}C$ and $46^{\circ}C$, respectively. The titratable acidity was lower at heated apple than at controlled one.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.521-525
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• 2006

Korean ginseng was heat treated at various temperatures (110, 120, 130, 140 and $150^{\circ}C$) and times (1, 2, 3, 4, and 5 hr). The heat treated ginseng extract was analyzed for the total polyphenol content, total flavonoid content, DPPH free-radical scavenging, 5-HMF and ginsenoside. The total phenolics and flavonoid content increased with increasing treatment temperature and time. The highest total phenolics content was 29.46 mg/g (d.b) in $150^{\circ}C$ for 1hr (control: 2.68 mg/g). The highest total flavonoid content was 4.75mg/g (d.b) in $150^{\circ}C$ for 2hr (control: 0.39 mg/g). The antioxidant activity increased until $140^{\circ}C$ for 3 hours. An extension of the treatment time did not have any effect, and the antioxidant activity decreased at temperatures higher than $150^{\circ}C$ for more than 2 hours. The content of ginsenoside $Rg_1$, Re, $Rb_2$ and Rb3 rapidly decreased with increasing treatment temperature and time. Ginsenoside $Rg_3$ and $Rh_2$ were newly produced, or their contents increased with increasing treatment temperature and time.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.342-347
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• 2006

Korean pear juice heat-treated at various temperatures (110, 120, 130, 140, and $150^{\circ}C$) and times (1, 2, 3, 4, and 5 hr) was analyzed to determine total polyphenol, total flavonoid, free sugar, and 5-HMF contents, and DPPH free radical-scavenging activity. Total polyphenol, total flavonoid, and 5-HMF contents, and antioxidant activities increased, whereas fructose content decreased with increasing heat treatment temperature and time ($p\;{\pm}\;0.007\;mg/g$ with treatment at $150^{\circ}C$ for 1 hr (unheated pear juice: $0.233\;{\pm}\;0.024\;mg/g$). Highest total flavonoid content was $561.49\;{\pm}\;16.93\;{\mu}g/g$ with treatment at $150^{\circ}C$ for 4 hr (unheated pear juice: $1.50\;{\pm}\;0.20\;{\mu}g/g$). $IC_{50}$ value was highest, $1.93\;{\pm}\;0.01\;mg/g$, at $150^{\circ}C$ for 2 hr, whereas that of unheated pear juice was $64.58\;{\pm}\;0.99\;mg/g$. Glucose content was not affected by treatment conditions, whereas fructose content decreased with treatment at $140^{\circ}C$ for 3 hr. Highest 5-HMF content was $5,594.93\;{\pm}\;6.43\;ppm$ at $150^{\circ}C$ for 5 hr (unheated pear juice: $2.04\;{\pm}\;0.21\;ppm$). Correlation coefficients were observed among total phenolic, total flavonoid, and antioxidant activities, and between fructose and 5-HMF at significance level (p<0.001).

• Food Science and Preservation
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• v.23 no.5
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• pp.666-672
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• 2016

The objective of this study was to evaluate the effects of low temperature-adapted Saccharomyces cerevisiae Y297 and fermentation temperatures on the quality of Yakju brewed. Physicochemical properties of Yakju brewed were compared pH, total acidity, ethanol, free amino acid, organic acid contents, and volatile flavor compounds in S. cerevisiae Y297 with control treatment. Cooked non-glutinous rice and saccharogenic amylase in koji were mixed with ethanol-producing yeasts and then fermented at $15^{\circ}C$, $20^{\circ}C$, and $25^{\circ}C$ for 20 days. Yakju brewed using the Y297 treatment showed the highest ethanol yield (17.9%) at $20^{\circ}C$. Expression of heat shock protein (HSP) 104 was evaluated by immunoblotting as an indication of adaptation to low temperatures ($15^{\circ}C$); levels of the HSP104 protein were higher in the Y297 treatment than in the control. Organic acid analysis showed that the lactic acid content of Yakju brewed using the control was the highest at $25^{\circ}C$. Finally, free amino acid analysis showed that the Y297 treatment had a higher proportion of essential amino acids than the control. Overall, these results indicate that S. cerevisiae Y297 could be used as a suitable yeast for Yakju brewed under low temperature ($15^{\circ}C$) condition.

• Journal of Animal Science and Technology
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• v.59 no.7
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• pp.13.1-13.6
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• 2017

This study was conducted to investigate the behavioral and physiological changes of heat stressed Corriedale ewes exposed to water deprivation. Nine Corriedale ewes (average $BW=45{\pm}3.7kg$) were individually fed diets based on maintenance requirements in metabolic crates. Ewes were assigned into three groups (9 sheep per treatment) according to a $3{\times}3$ Latin square design for 3 periods with 21-d duration for each period. The control (CON) group was given free access to water, 2 h water deprivation (2hWD), and 3 h water deprivation (3hWD) following feeding. No differences were found in fecal excretion frequency, standing frequency (number/d), and sitting frequency among the groups (p > 0.05). Measurements of standing duration (min/d) and urine excretion frequency (number/d) showed a significant decrease whereas sitting duration (min/d) showed a significant increase in the 2hWD and 3hWD groups when compared with the CON group (p < 0.05). Fecal score and heart rate (number/min) were not different among the groups (p > 0.05). However, respiratory rate (number/min) and panting score were found to be significantly higher in the 2hWD and 3hWD groups than in the CON group (p < 0.05). It is concluded that water deprivation following feeding intensifies physiological heat stress related indicators such as respiratory rate and panting score and changes behavioral parameters such as water intake and urine excretion frequency in heat stressed ewes. Daily adaptation to the extreme environmental conditions may occur actively in ewes.

• Journal of the Korean Wood Science and Technology
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• v.43 no.3
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• pp.334-343
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• 2015

This study was carried out to evaluate quantitatively some properties (density, equilibrium moisture content, shrinkage, water vapor adsorption, water absorptivity, compressive strength, bending strength, hardness and decay resistance) of Larix kaempferi lumber which was heat-treated by hot air and has been used commercially in Korea. Equilibrium moisture content of the heat-treated wood was decreased with increase of hydrophobicity. Dimensional stability of the wood was improved with decrease of shrinkage, water vapor adsorption and free water absorptivity. Also, with the thermo-chemical changes of wood component and lower equilibrium moisture content, decay resistance and compressive strength of heat-treated wood were increased. But, bending strength and hardness of wood were decreased.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.11
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• pp.1859-1869
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• 2010

This study provides improved wrinkle recovery and UV protection capabilities as well as an antibacterial and deodorizing function to linen fabrics for summer shirts. The results obtained from this study are as follows. By setting catalyst concentration to 1.2% and DMDHEU concentration to 6% respectively and applying a heat treatment to them at $160^{\circ}C$ for 5 minutes, the decrease of fabric strength could be minimized and the crease resistance of linen fabrics improved. Compared to the treatment with DMDHEU only, the crease resistance of linen fabrics could be maintained and degradation of their properties could be more effectively prevented by applying the mixture of the UV absorber and the nano silver to the DMDHEU resin. The UV protection of fabrics could be improved by adding the UV absorber. Although the separate treatment of resin or the nano silver had no effect on the improvement of the UV protection properties for treated fabrics, they could increase the UV protection capability when they were combined with the UV absorber. Linen fabrics could possess an antibiosis and deodorizing capability by applying the mixture of the UV absorber, the nano silver, and the resin. The UV protection, crease resistance and flexibility of finished fabrics were maintained even after laundering. Washed treated fabrics maintained excellent antibiosis and odor free capabilities compared to untreated fabrics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.622-629
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• 2017

This study was carried out to investigate the effects of cold maceration and heat treatment prior to alcohol fermentation on the quality characteristics of wine made from Okrang grape cultivar. The results of this study show that alcohol contents of wines increased as fermentation period increased, whereas $^{\circ}Brix$ values decreased. The pH levels of wines ranged from 3.17 to 3.42 while the total acidities of wines ranged from 0.49~0.99%. The free sugar contents of wines tended to decrease as fermentation period increased. In particular, free sugar content of wine pre-treated at low temperature prior to alcohol fermentation slowly. Total polyphenol content of wine heat-treated prior to alcohol fermentation was higher than those of other wines and reached a maximum value after fermentation for 2 days. Campbell Early wine showed the strongest antioxidant effect, measured based on DPPH free radical scavenging activity, followed by Okrang wine pressing after fermentation. These results indicate that pre-treatment before wine fermentation greatly affects wine quality and biofunctional activities.