• Title/Summary/Keyword: K-functional

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ON THE SUPERSTABILITY OF SOME PEXIDER TYPE FUNCTIONAL EQUATION II

  • Kim, Gwang-Hui
    • The Pure and Applied Mathematics
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    • v.17 no.4
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    • pp.397-411
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    • 2010

  • In this paper, we will investigate the superstability for the sine functional equation from the following Pexider type functional equation: $f(x+y)-g(x-y)={\lambda}{\cdot}h(x)k(y)$ ${\lambda}$: constant, which can be considered an exponential type functional equation, the mixed functional equation of the trigonometric function, the mixed functional equation of the hyperbolic function, and the Jensen type equation.

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Identification of Novel Genes with Proapoptotic Activity

  • Kang Eun-Ju;Kim Jeong-Min;Kim Na-Young;Park Kyung-Mi;Park Seong-Min;Kim Nam-Soon;Yoo Hyang-Sook;Yeom Young-Il;Kim Soo-Jung
    • Genomics & Informatics
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    • v.4 no.2
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    • pp.77-79
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    • 2006

  • In order to identify novel proapoptotic genes, we screened approximately 1,000 hypothetical genes whose functions are completely unknown. After these genes were transiently expressed in HeLa cells, their nuclei images were captured using automated high-speed fluorescence microscope, through which the ratio of apoptotic nuclei was estimated. We selected genes that induce greater than 3-fold increase in apoptotic nuclei compared to that of the vector control. The candidate proapoptotic genes were sequenced and their effects on cell death were further confirmed by the additional assay, DNA fragmentation ELISA. Finally, we were able to identify 4 full-length hypo-thetical genes with proapoptotic activity.

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Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

  • Kim, Young Joo;Park, Sung Yong;Lee, Hong Cheol;Yoo, Seung Seok;Oh, Se Jong;Kim, Hyeong Sang;Chin, Koo Bok
    • Food Science of Animal Resources
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    • v.34 no.3
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    • pp.346-354
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    • 2014

  • Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

  • https://doi.org/10.5851/kosfa.2014.34.3.346 인용 PDF KSCI KPUBS HTML