• Korean Journal of Microbiology
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• v.53 no.4
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• pp.323-325
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• 2017

Pectobacterium carotovorum subsp. actinidiae KKH3 is an Enterobacteriaceae bacterial pathogen that infects kiwi plants, causing canker-like symptoms that pose a threat to the kiwifruit industry. Because the strain was originally isolated from woody plants and possesses numerous plant cell wall-degrading enzymes, this draft genome report provides insight into possible bioconversion applications, as well as a better understanding of this important plant pathogen.

• Nutrition Research and Practice
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• v.18 no.1
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• pp.88-97
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• 2024

BACKGROUND/OBJECTIVES: Mitigating insulin resistance and hyperglycemia is associated with a decreased risk of diabetic complications. The effect of Daraesoon (shoot of hardy kiwi, Actinidia arguta) on hyperglycemia was investigated using a type 2 diabetes animal model. MATERIALS/METHODS: Seven-week-old db/db mice were fed either an AIN-93G diet or a diet containing 0.4% of a 70% ethanol extract of Daraesoon, whereas db/+ mice were fed the AIN-93G diet for 7 weeks. RESULTS: Consumption of Daraesoon significantly reduced serum glucose and blood glycated hemoglobin levels, along with homeostasis model assessment for insulin resistance in db/db mice. Conversely, Daraesoon elevated the serum adiponectin levels compared to the db/db control group. Furthermore, Daraesoon significantly decreased both serum and hepatic triglyceride levels, as well as serum total cholesterol levels. Additionally, consumption of Daraesoon resulted in decreased hepatic tumor necrosis factor-α and monocyte chemoattractant protein-1 expression. CONCLUSIONS: These results suggest that hypoglycemic effect of Daraesoon is mediated through the improvement of insulin resistance and the downregulation of pro-inflammatory cytokine expression in db/db mice.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.165-173
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• 2003

This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(＋) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.237-250
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• 2006

This study was to investigate physicochemical and sensory evaluation properties of chicken jerky with pear, pineapple and kiwi extracts. Moisture content range was $25.87{\sim}27.55％$, and crude protein and crude fat turned out to satisfy the jerky standard. Degree of saline was $5.34{\sim}5.44％$, and that value showed lower level of T-1, T-2 and T-3 sample than C-1. The pH levels of the samples with fruit extracts were low, and, as the storage period was extended, they increased. The initial level of water activation was $0.732{\sim}0.756%$, which proved significant in the storage period(p<0.01). Hardness value of jerky products was $45.25{\sim}49.66{\times}10^5dyne/cm^2$, and the kiwi extract added jerky samples showed the lowest. Strength value range was $89.37{\sim}108.16{\times}10^5dyne/cm^2$, and the S-1 was the highest. It has significance between contrasting groups and comparing ones and among the storage periods(p<0.01). The color value of early jerky products showed 4.80, the highest, and the shape and the texture showed above 4.50, and the flavor was above 4.30, which became lower as the storage periods at normal temperature were extended.

• Journal of Korean Society of Forest Science
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• v.96 no.1
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• pp.34-39
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• 2007

Whole plants were regenerated from callus induced from leaf explants in hybrid kiwi (Actinidia deliciosa${\times}$A. arguta). Callus was induced from leaf explants which cultured on MS solid medium supplemented with combination of auxin (2,4-D, NAA: 0.1~0.5 mg/l) and cytokinin (BA: 0.1~0.2 mg/l). them, the highest callus formation (96.2%) was obtained from the treatment of 0.5 mg/1 2,4-D+0.1 mg/l NAA+0.05 mg/l BA. In the experiment of adventitious shoots induction from primary shoots, only a few shoots were produced in the treatment of 1.0 mg/l BA+0.05 mg/l IBA or 2.0 mg/l BA+0.05 mg/l lBA. As the callus were transferred to the secondary shoot-inducing medium, multiple shoots were obtained from the medium supplemented with 1.0, 2.0 or 5.0 mg/l zeatin in addition to the mixed treatments of BA, thidiazuron (TDZ) or zeatin. However, no multiple shoots were induced on the BA-contained medium of concentrations. Therefore it turned out that addition of BA to medium was less effective for induction of multiple shoots from callus in Actinidia deliciosa${\times}$A. arguta. For producing adventitious roots from shoots, the best frequency of rooting (83.3%) were recorded on the treatment of in vitro rooting (Standardi (St)+1.0 mg/l IBA). On the other side, the lowest result (40.0%) were shown in the treatment of 500 mg/l IBA, 1 hr. Whole plants with shoots and roots were recovered and acclimatized successfully.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.466-471
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• 1996

The survey on the chitinolytic activity of some plants was performed for the purpose of obtaining some reliable and inexpensive sources of chitinase. Rice, soybean for sprouting, kiwi fruit, almond and crude papain were investigated. Rice bran, seed coat of the soybean and the pericarp of kiwi fruit showed a considerable activity, while the bean after the removal of the seed coat, the mixture of rice integument and endosperm, polished rice, and defatted soybean powder didn't have any detectable activity. These crude enzymes have shown to contain both endo- and exochitinase activity. The effects of pH and temperature on the enzyme activity were variable. Furthermore we have observed the chitosanolytic activity from these enzyme Preparations. The rice bran had the highest activity in the enzymatic degradation of chitosan, and seed coat of soybean and the pericarp of kiwi fruit followed. On the basis of the fact that crude papain was not only commercially available but also the most potent in the endochitinase activity and the lowest in the exochitinase activity, we could conclude that crude papain was considered as the most suitable source of the chitinase among plants studied in this paper. In addition, rice bran was worth further investigation from the point of utilizing agricultural by-product.

• Applied Chemistry for Engineering
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• v.32 no.5
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• pp.547-555
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• 2021

A catalyst-plasma reactor was applied to the storage of agricultural products, e.g., apple and kiwi, to remove the ethylene generated during the storage. Two 1-m³ unit containers were prepared, and the long-term storage stability of the control group at room temperature was compared with that of the experimental group of which the produced ethylene was treated by the catalyst-plasma reactor. In case of the experimental group, a small amount of ozone was injected to the unit container to suppress the growth of microorganisms such as mold. The apples and kiwis were stored at room temperature for 50 and 57 days, respectively, and the changes in ethylene concentration, hardness, sugar content, acidity, and loss rate were compared. The ethylene concentration during the storage for the control group was higher than that for the experimental group, indicating that the ethylene was effectively removed. Hardness, sugar content, and sugar acid ratio after the storage were better than before the storage, and in particular, the storage stability of kiwifruit was improved significantly. In addition, after the storage, the loss rates of apples and kiwis in the control group were 10 and 54.1%, respectively, but the loss rates in the experimental group were 6 and 34.8%, respectively. Therefore, the storage stability of the experimental group was a lot better than that of the control group.

• Digital Contents
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• no.8 s.87
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• pp.48-49
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• 2000

최근 정보통신분야의 최대 화두는 뭐니뭐니해도 IMT2000이다. IMT2000은 무선인터넷 인프라 구축과 관련해 대형 업체 및 중소 업체들의 컨소시엄이 다각도로 경쟁을 하고 있다. 이 와중에 한편에서 다소 소외된 그룹이 있으니 바로 CP들이다. 더불어 모바일 관련 중소 솔루션 개발 업체들 또한 IMT2000과 관련된 화두에서 다소 떨어진 자리에 위치하고 있다. 이들 중소 업체들은 협회나 포럼 등 형태로 다가올 무선 인터넷 시장에서의 자신들의 자리를 찾기 위한 다양한 움직임을 보이고 있다. 이에 한국무선인터넷협회(KIWI, 이하 키위)의 성규영 회장(에어아이 사장)을 만나 업계의 움직임과 대응 방안 등에 대해 들어보았다.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.708-710
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• 2010

'Skinny Green' is the third hairless-variety release by National Institute of Horticultural & Herbal Science (NIHHS) of Rural Development Administration (RDA) in Korea. It was bred by field crossing using the KN8903 as the mother plant, which had been selected from the crossbreeding of a Korean wild germplasm of tara vine with a male $Actinidia$ $deliciosa$ cv. Tomuri, and tara vine as the father plant collected from Korean mountains. The principal features of the final release are firstly, the fruit size not bigger than a mouthful bite with the average fruit weight not more than 19.3 g, and secondly, the thin and hairless edible fruit skin. It has green flesh color maintaining soluble solids and acid contents about $16.7^{\circ}Brix$ and 0.91% respectively. Its harvest season is usually in mid October. As it is not self-fertile it needs artificial pollination. Its tendency to produce maximum numbers of fruit requires thinning out of the fruits in a proper way.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.64-68
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• 2004

Cell-separating enzyme (Sumyzyme MC) was used to investigate enzymatic maceration of strawberry, sweet persimmon, kiwi, onion, garlic, and cucumber, Maceration rate, volume, brix, color, particle size distribution, and viscosity were determined, and microscopic observation made on suspensions containing single cells. Sweet persimmon and strawberry showed over 90% meceration rates, and kiwi showed 80%. Color, storage test, and sensory evaluations of single-cell suspensions and their filtrates were performed before and after sterilization. Total dietary fiber contents of raw material and single-cell suspension of garlic were 30.77 and 18.55%, respectively, Results indicate fruit and vegetable suspensions produced through enzymatic disintegration using cell-separating enzyme can be utilized as basic materials in the manufacture of single-cell foods.