• Korean journal of food and cookery science
• /
• v.2 no.2
• /
• pp.1-7
• /
• 1986

Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were $13.40,\;9.28,\;3.01{\mu}mole/g$ and trace amount, dry basis, respectively. In fresh egg, the content of AMP, hypoxanthine, inosine and IMP were 13.98, 6.56, 1.98 and $1.93{\mu}mole/g$, dry basis, respectively. During the drying process of Yellow corvenia, the content of hypoxanthine increased remarkably, while the content of AMP, IMP and inosine decreased ana remained as trace amount. It can be suggested that the characteristic flavor of Gulbi is not attributed to the nucleotides and their related compounds but rather to free amino acids.

• Korean Journal of Food Science and Technology
• /
• v.34 no.5
• /
• pp.867-872
• /
• 2002

This study was performed to investigate the optimum process conditions for manufacturing yeast extract from waste brewer's yeast using various enzymes. Contents of IMP, GMP, free amino acids, and crude protein of yeast extracts were measured by enzymes treatment. Crude protein contents of yeast extracts subjected to cell wall digestion enzyme treatment were 21.1, 33.6, and 28.0% for the control grouup, glucanase (0.5%, 12 h), and tunicase (1%, 18 h), respectively. Crude protein contents of yeast extracts subjected to protease treatment were 22.0, 30.8, and 29.8% for control group, bromelin (1%, 3 h), and protamex (1%, 3 h), respectively. Crude protein content of yeast extract subjected to glucanase and protamex mixed treatment was 34.4%. The total contents of IMP and GMP of yeast extracts subjected to G+P+A (glucanase+phosphodiesterase+adenyldeminase) and G+Pro+P+A (glucanase+protamex+phosphodiesterase+adenyldeaminase) treatments were 1,066 and 1,047 mg/100 g, respectively. The content of free amino acids of yeast extract was the highest (2,302 mg/100 g) in G+Pro+P+A treatment. Optimum concentration and process condition of enzyme treatment to obtain yeast extract with high IMP, GMP, and free amino acid content were in the order of glucanase (0.5%, 12 h), protamex (1%, 3h), phosphodiesterase (0.1%, 3 h) and adenyldeaminase (1%, 1.5 h) treatments.

• Korean Journal of Clinical Laboratory Science
• /
• v.51 no.4
• /
• pp.444-452
• /
• 2019

Carbapenem resistance, mediated by the major acquired metallo-β-lactamase (MBL) genes, has been increasingly reported, particularly for clinical isolates of Acinetobacter spp. Of the 191 nonduplicate clinical isolates of the carbapenem-nonsusceptible Acinetobacter spp. evaluated, 125 isolates (65.4%) were positive for the modified imipenem or meropenem-Hodge test, and 49 isolates (25.7%) were positive for the imipenem-EDTA+SMA double disk synergy test (DDS). PCR and sequencing of the bla_VIM-2-allele and bla_IMP-1-allele showed that 29 A. baumannii isolates and 1 A. calcoaceticus isolate had bla_VIM-2, whereas 16 A. baumannii isolates and 2 A. calcoaceticus isolates had bla_IMP-6; 1 isolate of the A. genomospecies 3 had bla_VIM-2 and bla_AIM-1. All the above MBL genes belong to class 1 integron. The size of class 1 integron encompassing bla_VIM-2 or bla_IMP-6 ranges from 2.8 kb to 3.2 kb in clinical isolates of A. baumannii, and 3.2 kb to 3.5 kb in clinical isolates of A. genomospecies 3. bla_VIM-2 was most often located first or second in the class 1 integron, and these integrons often included aacA4. Due to dispersion of the MBL-producing Acinetobacter spp. as well as integron, which may encompass various resistance genes, there is an expectation for the increase of multidrug resistant Gram-negative bacteria, including resistance of carbapenems such as imipenem or meropenem. Hence, the development of new antimicrobial agents for treating severe Acinetobacter spp. infections is needed.

• Korean Journal of Food Science and Technology
• /
• v.46 no.4
• /
• pp.522-525
• /
• 2014

The effects of temperature and inosine monophosphate (IMP) on the germination of artificially inoculated Bacillus cereus spores in ganjang, doenjang, and gochujang sauces were investigated. The pH and salt concentration of the sauces were as follows: ganjang (4.84, 7.45%), doenjang (4.26, 5.07%), and gochujang (3.54, 3.24%), respectively. Treatment at $40^{\circ}C$ or $80^{\circ}C$ resulted in a B. cereus growth of 0.8 log CFU/g in ganjang sauce; this concentration increased to 2.25 log CFU/g and 1.21 log CFU/g, respectively, when 10 mM IMP was added. Compared with that for ganjang sauce, the germination effect was comparatively lower for doenjang sauce by 10 mM IMP+$40^{\circ}C$ treatment (0.46 log CFU/g) and 10 mM IMP+$80^{\circ}C$ treatment (0.85 log CFU/g). However, no germination effect was noted for gochujang sauce by any treatment in this study. Therefore, the results suggested that pH is an important factor affecting spore germination in sauces.

• Asian-Australasian Journal of Animal Sciences
• /
• v.6 no.3
• /
• pp.417-422
• /
• 1993

This study was designed to determine the changes of ATP-related compounds, especially the concentration of IMP, and compares the relationship between IMP and flavor of pork loin chops during storage as three different storage temperatures (include $4^{\circ}C$ CF and PF). Pork loin chops were kept under $4^{\circ}C$ $-1.5{\pm}0.5^{\circ}C$ (control freezing storage) and $-3{\pm}0.5^{\circ}C$ (partially freezing storage). The changes of TBA values, ATP-related compounds, pH values, in CF stored samples were higher than PF stored samples, but it had lower TBA values than $4^{\circ}C$ storage. The IMP concentration reached their peak after 2 days in $4^{\circ}C$, 5 days in CF and 7 days in PF storage, and the ATP, ADP, AMP contents of the loin chops showed minimum, respectively. Flavor of meat sensory score for $4^{\circ}C$ stored samples were more intense (p<0.05) than CF and PF samples on day 2 of storage. However, after storage for 5 days, flavor scores for CF samples were more intense (p<0.05) than $4^{\circ}C$ and PF samples. Flavor scores for PF samples were more intense (p<0.05) than $4^{\circ}C$ and CF on day 7 of storage. As the meat with the peak of IMP contents was most preferred, it was considered that the content of IMP was related to the flavor of meat and that CF, PF had influence on the IMP content.

• Journal of Veterinary Science
• /
• v.24 no.3
• /
• pp.35.1-35.10
• /
• 2023

Background: Titanium is the most widely used metal for bone integration, especially for cancer patients receiving ionizing radiation. This study aimed to investigate the amifostine administration that would reduce the effects of radiation on bone healing and osseointegration in rat models. Objectives: It is aimed that the application of amifostine in rats receiving radiotherapy treatment will reduce the negative effects of ionizing radiation on the bone. Methods: Thirty-five adult male Wistar rats were randomly divided into one healthy and four experimental groups. In three consecutive days, two experimental groups of rats (AMF-RT-IMP and RT-IMP) were exposed to radiation (15 Gy/3 fractions of 5 Gy each). Then the titanium implants were inserted into the left tibia. Before the radiotherapy process, a 200 mg/kg dose of amifostine (AMF) was administered to the rats in the AMF-IMP and AMF-RT-IMP groups. Twenty-eight days after the screw implant, all rats were sacrificed, and their blood samples and tibia bones were collected for analysis. Results: The results indicated an accelerated bone formation and a more rapid healing process in the screw implants in the AMF-IMP, AMF-RT-IMP, and AMF-RT groups than in the RT-IMP group. Also, bone-implant contact area measurement and inflammation decreased with amifostine treatment in the implants subjected to irradiation (p < 0.05). Conclusions: The results obtained in the present study suggested that amifostine prevents the losses of bone minerals, bone integrity, and implant position from ionizing-radiation when given before exposure.

• Korean Journal of Food Science and Technology
• /
• v.16 no.3
• /
• pp.368-374
• /
• 1984

The purification of 5'-riboncleotide using ion exchange resins has been studied and the optimum conditions were determined. The amount used of Amberlite IR120 ion exchange resin in 2nd resin tower could be reduced up to 20% by pretreating the hydrolyzed RNA solution in 1st resin tower. The amount used of regenerant could be also reduced up to 20% by desalting the hydrolyzed RNA solution in the 1st tower, because the desalted solution eluted easily by the water in the 2nd tower. The crystal obtained in this experiment was the mixed-crystals of $5'-IMP.Na_2\;and\;5'-GMP.Na_2$. The crystallization of the complexes formed from $5'-IMP.Na_2\;and\;5'-GMP.Na_2$ gave the best result at pH 7.6. The yield of crystal complexes formed from $5'-IMP.Na_2\;and\;5'-GMP.Na_2$ was obtained higher in high MeOH concentration. However, in higher than 60% MeOH concentration the products was amorphous. The higher content of MeOH for the crystallization of the product gave the smaller value of $5'-IMP.Na_{2}/5'-GMP.Na_2$.

• Microbiology and Biotechnology Letters
• /
• v.51 no.4
• /
• pp.517-525
• /
• 2023

The emergence and spread of multidrug-resistant Pseudomonas aeruginosa (MRPA) have become a serious problem worldwide. The involvement of metallo-β-lactamases (MBLs) in inducing carbapenem resistance is particularly acute. However, unlike other members of the Enterobacteriaceae genus, new clones of P. aeruginosa are constantly emerging and rapidly replacing previously prevalent dominant clones. Therefore, this study aimed to perform antimicrobial resistance gene analysis, integron gene cassette analysis using DNA sequencing, and plasmid transfer analysis by conjugation to investigate the antimicrobial resistance dynamics of 18 P. aeruginosa strains isolated from various medical samples at a general hospital in Busan from September 2017 to September 2019. All 18 strains showed extensively drug-resistant (XDR) phenotype and were resistant to most antibiotics, except colistin (100%) but were susceptible to aztreonam (22.2%) and ceftazidime (16.6%). Approximately 66.7% of the strains had Class 1 integrons showing various antimicrobial resistances. Notably, IMP-6 ST235 (66.7%), VIM-2 ST357 (16.7%), and IMP-1 ST446(16.7%) were identified. The identification of IMP-1-producing ST446, previously unreported in Korea, is noteworthy considering the emergence and prevalence of another MRPA high-risk clone.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.1 no.1
• /
• pp.17-24
• /
• 1972

In this paper, the degradation of nucleotides and their related compounds in conger eel muscle during sun drying was studied. The results showed that IMP was dominant in fresh conger eel, showing 75.5% of total nucleotides while the contents of ATP, ADP, AMP, inosine and hypoxanthine were low. The nucleotides tended to degrade rapidly during drying, only 6.2% of IMP remained after seven day's sun drying and ATP, ADP and AMP were also entirely disappeared. In consideration of flavor quality, it was consumed that sun drying is not an effective processing method of conger eel, as far as IMP is concerned.

• Korean journal of food and cookery science
• /
• v.17 no.5
• /
• pp.517-522
• /
• 2001

Changes of nucleotides and their related compounds in raw, cooked and frozen fish muscle were studied with HPLC. Red sea bream(cultured and wild) and flounder(cultured, cultured with Obosan(equation omitted) and wild) were used for this study. In nucleotides, contents of ATP was similar to that of IMP and some of H$\times$R(inosine) and H$\times$(hypoxanthine) were existed in fresh muscle. ATP was decomposed rapidly and contents of IMP became different between cultured and wild fish after 6 hours. The content of IMP was lower in the cultured red sea bream(3.39$\mu$ mole/g) and flounder(3.17$\mu$ mole/g) than in the wi1d red sea bream(7.31$\mu$ mole/g) and flounder(5.03$\mu$ mole/g). But, the flounder cultured with Obosan contained the largest amounts of IMP After 24 hours, K values of cultured fish muscle(27.7%, 28.2%) were higher than that of wild ones(22.8%, 24.3%). The K value of cultured flounder fed with 0.3% Obosan(equation omitted)(25.7%) was between cultured and wild flounder. IMP was the one which existed the most in cooked and frozen muscle. Amounts of H$\times$R and H$\times$ were more in cooked and frozen muscle. than in raw muscle. From these results, we could suggest that the wild one was more palatable and fresher than the cultured one and the palatability of cultured one seemed to be improved depanding on the feed.