• Journal of Life Science
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• v.27 no.4
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• pp.456-463
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• 2017

The purpose of this study was to investigate the effect of 3 types of medicinal herbs (Glycyrrhizae radix, Astragali radix and Dioscorea rhizoma) extracts on estrogen-like activities, proliferation and differentiation in osteoblast. Human breast cancer cell line MCF7 was transfected using an estrogen responsive luciferase reporter plasmid for measure the estrogen-like activity. Estrogen-like activities of extracts were in the range of 1.11~5.73 fold to that of negative control. The extract of G. radix showed the strongest estrogen-like activities. The estrogen-like activities of 50 and $500{\mu}g/ml$ extracts of G. radix were similar to that of $10^{-8}$ and $10^{-7}$ M standard solution ($17{\beta}-estradiol$), respectively. G. radix extract showed no cytotoxicity against osteoblast MC3T3-E1 cells at $1{\sim}1,000{\mu}g/ml$. The extract of A. radix showed no significant proliferation of osteoblast. However, the extract of G. radix and D. rhizome showed maximum 148% and 133% proliferation effects. The extract of G. radix also increased alkaline phosphatase activity and the maximum was 122% at $100{\mu}g/ml$ compared to that of control. The nodule formation by the method of the Alizarin red S staining increased compared to control. These results suggest that G. radix is able to perform the bone formation and prevent osteoporosis.

• Korean Journal of Plant Resources
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• v.22 no.5
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• pp.438-445
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• 2009

This study was conducted to examine the chemical characteristics, antibacterial activity and dyeability of several juices made from Persimmon cv. 'Gyeongsanbanshi'. Young fruits of persimmon were harvested at 1st August, 2006. Fruit juice was extracted soon after harvesting, some of them were stored at $4{\sim}6^{\circ}C$ for 6 months or fermented at room temperature for 6 months. $L^*$ values of vinegar was 43.5 higher than those of fresh juice and fermented liquor. Inorganic matter contents in fresh juice, fermented liquor and vinegar were higher in the order of K ($1696{\sim}2880\;mg$/100 g), Ca ($166.7{\sim}417.9\;mg$/100 g), Mg ($203.9{\sim}214.4\;mg$/100 g), P ($37.9{\sim}109.8\;mg$/100 g), Na ($13.2{\sim}23.3\;mg$/100 g) and Fe ($8.4{\sim}14.2\;mg$/100 g). Cotton fabrics dyed with the fermented liquor and vinegar had the largest inhibitory zone against the gram-positive microorganisms with range of $16.0{\sim}35.0\;mm$. Cotton fabrics dyed with the fresh juice showed $9.0{\sim}9.5\;mm$ inhibitory zone against the gram-negative microorganisms, $15.0{\sim}21.0\;mm$ with the juice stored at $4{\sim}6^{\circ}C$ for 6 months, $22.0{\sim}23.0\;mm$ with the fermented liquor and $9.0{\sim}35.0\;mm$ with vinegar. The hue of cotton fabrics dyed with the fermented liquor had a YR levels, and antibacterial activity of them were 78.5%.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.269-275
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• 2006

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^{\circ}C$, and then 50 min for $150^{\circ}C$. After cooling, vacuum packaged grilled pork samples was stored at $4{\pm}1^{\circ}C$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was $85.99{\sim}93.24%$ for T1, $95.26{\sim}93.89%$ for T2 and $89.11{\sim}94.67%$ for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher(p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing $1.93{\sim}3.48\;log_{10}$ CFU/g via total plate counts, and $1.74{\sim}3.48\;log_{10}$ CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.212-219
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• 2012

The objective of this study was to investigate the effect of high pressure (HP) processing on shelf life, as well as the addition of phosvitin on lipid and protein oxidation stability of minced chicken leg meat. Minced chicken leg meat was mixed with yolk phosvitin at 500 or 1000 mg/kg meat levels, and divided into raw and cooked groups. Then, the samples were subjected to HP at 0.1, 300, and 600 MPa. The total aerobic bacteria, lipid and protein oxidation, along with instrumental meat color ($L^*$, $a^*$, and $b^*$value) of the samples were measured during storage for 7 d at $4^{\circ}C$. In raw meat, the number of total aerobic bacteria was decreased by HP at 300 MPa (4 Log reductions) and 600 MPa (5 Log reductions) after 7 d of storage (p<0.05). HP at 600 MPa increased lipid oxidation of samples at all storage days and protein oxidation of samples during storage at 3 and 7 d. HP induced the changes of meat color by increase of $L^*$ value and decrease of $a^*$ value (p<0.05). The total aerobic bacteria was not detected in the cooked samples, regardless of HP pressure, and the lipid or protein oxidation of the cooked sample treated by 600 MPa was higher than that of the control (0.1 MPa) on day 7 or control on day 3, respectively (p<0.05). The results suggested that HP can improve the shelf life of minced chicken leg meat. However, phosvitin might be a limited antioxidative agent for the improvement of oxidation stability induced by HP.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.258-267
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• 2013

This study was conducted to determine the antioxidative and neuroprotective effect of pig skin extracts (PS) and pig skin gelatin hydrolysates (LPS) using a human neuroblastoma cell line (SH-SY5Y). The extraction yield of PS was 3 fold higher than that of LPS. The protein content of PS was about 10 fold higher than that of LPS (p<0.05). Also LPS increased antioxidative activity dose dependently, and the activity was significantly higher than PS at all concentration (p<0.05). DPPH radical scavenging activity of LPS at 50 mg/mL was 92.97%, which was similar to $1{\mu}M$ vitamin C as a positive control. ABTS radical scavenging activity of LPS (20 mg/mL) was 89.83% and oxygen radical absorbance capacity of LPS at 1 mg/mL was $141.39{\mu}M$ Trolox Equvalent/g. No significant change of human neuroblastoma cells was determined by MTT test. Cell death by oxidative stress induced by $H_2O_2$ and amyloid beta 1-42 ($A{\beta}_{1-42}$) was protected by LPS rather than PS. Acetylcholine esterase was significantly inhibited, by up to 33.62% by LPS at 10 mg/mL. Therefore, these results suggest that pig skin gelatin hydrolysates below 3 kDa have potential to be used as anti-oxidative and neuroprotective functional additives in the food industry, while further animal test should be determined in the future.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.281-285
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• 1995

The persimmon leaf tea was produced from persimmon leaves by three different methods (conventional, steamed, fermented) and the changes of total vitamin C and superoxide dismutase(SOD)-like activity were investigated. The amount of total vitamin C was the highest in fermented persimmon leaf tea which was 47% of total vitamin C of raw persimmon leaves. The SOD-like activity of conventional and fermented persimmon leaf teas were a little higher than that of steamed. The total vitamin C of steamed persimmon leaf tea was decreased slowly as the extraction time was increased. That of fermented persimmon leaf tea was increased generally at $60^{\circ}C\;and\;70^{\circ}C$, and increased until 5min and then decreased at $80^{\circ}C\;and\;90^{\circ}C$, The optimum extraction condition of total vitamin C in fermented persimmon leaf tea was 3min and 5min at $80^{\circ}C\;and\;90^{\circ}C$, 5min and 10min at $60^{\circ}C$. The total vitamin C of conventional persimmon leaf tea was so little that could not be measured by DNP method. The SOD-like activity of conventional and steamed persimmon leaf teas were increased and that of fermented showed the trend of increasing-decreasing-increasing. Fermented persimmon leaf tea had higher SOD-like activity than conventional and steamed at all tested conditions, and the optimum extraction condition of SOD-like activity was 3min and 10min at $80^{\circ}C\;and\;90^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.596-602
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• 1994

To separate and concentrate mucilage from yam(Dioscorea batatas DECNE), yam was dried, microparticulated using impact mill and air-classified at different air classifying wheel speed(ACWS) in classifier. As ACWS increased from 5,000 rpm to 22,500 rpm, the contents of dietary fiber, protein and lipid of air classified microparticles(ACM) increased remarkably. Especially the ACM with ACWS over 15,000 rpm showed 36.41% dietary fiber and 16.66% protein. The dietary fiber and protein components were concentrated to $2.5{\sim}9.0$ times as compared with whole yam powder. Concomitantly the non-fibrous carbohydrate decreased from 88.31% to 16.84. The damaged starch(%), WSI and WAI of ACM of ACWS over 15,000 rpm were $1.5{\sim}3.0$ times higher than those of ACM under ACWS 15,000 rpm. The apparent viscosity of ACM was 0.0800 Pa s over ACWS 15,000 rpm and 0.0080 Pa s under ACWS 15,000 rpm. Judging from viscosity of ACM, the mucilage component of yam was concentrated to 10 times. In conclusion, the optimum process to separate and concentrate the mucilage from yam consisted of the microparticulation to $5{\sim}30{\mu}m$ and the air-classification at ACWS over 15,000 rpm.

• Journal of Korea Water Resources Association
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• v.47 no.6
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• pp.537-546
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• 2014

Surface image velocimetry was introduced as an efficient and sage alternative to conventional river flow measurement methods during floods. The conventional surface image velocimetry uses a pair of images to estimate velocity fields using cross-correlation analysis. This method is appropriate to analyzing images taken with a short time interval. It, however, has some drawbacks; it takes a while to analyze images for the verage velocity of long time intervals and is prone to include errors or uncertainties due to flow characteristics and/or image taking conditions. Methods using spatio-temporal images, called STIV, were developed to overcome the drawbacks of conventional surface image velocimetry. The grayscale-gradient tensor method, one of various STIVs, has shown to be effectively reducing the analysis time and is fairly insusceptible to any measurement noise. It, unfortunately, can only be applied to the main flow direction. This means that it can not measure any two-dimensional flow field, e.g. flow in the vicinity of river structures and flow around river bends. The present study aimed to develop a new method of analyzing spatio-temporal images in two-dimension using cross-correlation analysis. Unlike the conventional STIV, the developed method can be used to measure two-dimensional flow substantially. The method also has very high spatial resolution and reduces the analysis time. A verification test using artificial images with lid-driven cavity flow showed that the maximum error of the method is less than 10 % and the average error is less than 5 %. This means that the developed scheme seems to be fairly accurate, even for two-dimensional flow.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.437-442
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• 1996

Two strains of Lactobacillus(L.) casfi and one strain of L. Pentosus, which were isolated from pickles, were used to investigate in studing their characteristics of ${\beta}-galactosidase$. The preferable carbon sources and pH of the MRS media for enzyme production from L. casei No.10 was found to be 1.0% lactose and pH 7.5, from L. Pentosus No.63 was 1.0% galactose and pH 7.5, and from L. casei No.36 was 1.0% lactose and pH 6.5, respectively. The maximum enzyme production from each strain was found after 48 hours culture at $30^{\circ}C$ in a medium with preferable carbon source. The optimum reaction temperature with substrate for ${\beta}-galactosidase$ activity was found at $60^{\circ}C$ for all three strains . The stability of enzyme from L. casei No.36 was found to be at $45^{\circ}C$, from L. Pentosus No.63 was found at $55^{\circ}C$. This stability from L. casei No.36 was found at $40^{\circ}C$, but it was reduced to 60% at $55^{\circ}C$. These stabilities of enzymes remained about 90% at $40^{\circ}C$ for all three strains. The optimal pH for enzyme activities was found to be pH 6.5 for all three strains. Enzyme activity remained over 90% for L. casei No.10 at $pH\;5.0{\sim}6.0$, for L. casei No.36 at $pH\;5.0{\sim}8.0$, and for L. pentosus No.63 at $pH\;6.0{\sim}7.0$.