• Journal of Bio-Environment Control
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• v.21 no.2
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• pp.88-94
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• 2012

This study was carried out in order to investigate the effect of temperature of treatment and storage on the longevity of 'Unicorn' tomatoes of light red maturity stage during commercial handling conditions encountered while exporting over long distances. Tomato stored at $5^{\circ}C$ and $11^{\circ}C$ temperature with 85% relative humidity by pre-treating handling temperature that was using from field to before shipment as a winter temperature $5^{\circ}C$, spring temperature $11^{\circ}C$ and summer temperature $25^{\circ}C$ for 3 days. On the final storage day, $25^{\circ}C/11^{\circ}C$ (treated/stored) tomatoes showed the highest respiration and ethylene production rate; whereas the lowest respiration and ethylene production rate was found for $5^{\circ}C/5^{\circ}C$ treated and stored tomatoes. Tomatoes treated and stored at $5^{\circ}C/5^{\circ}C$ showed higher marketability, without evidence of fungal rot, decay or spots for 23 days. The fresh weight loss under all treatment conditions increased gradually during $5^{\circ}C$ and $11^{\circ}C$ storage temperatures. The higher firmness and soluble solids were determined from $5^{\circ}C/5^{\circ}C$ and $5^{\circ}C/11^{\circ}C$ treated and stored tomatoes repectively, than from others tomatoes on the final day of storage. In addition, $5^{\circ}C/5^{\circ}C$ tomatoes showed higher vitamin C contents than tomatoes stored at other temperatures, on the final day of storage. As the ripening and storage period progressed, the titratable acidity increased, but declined (P < 0.05) thereafter, due to over ripe tomatoes under all treatment conditions. These results show that $5^{\circ}C/5^{\circ}C$ treated and stored light red maturity stages of 'Unicorn' tomatoes are optimum to export because they show the highest storability and marketability. Moreover, the marketability of light red maturity stage of 'Unicorn' tomato maintained for 2 weeks in $25^{\circ}C/11^{\circ}C$ treated and stored temperature that might be the export temperature from Korea to Japan in summer season. This research result could be useful in helping tomato growers and exporters to get optimum market value by satisfying the buyer and consumer with a fresher product.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.201-206
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• 2003

An apple wine was prepared by fermentation at $25^{\circ}C$ for 2 weeks using Saccha개myces cerevisiae KCCM 12224, followed by aging at $15^{\circ}C$ for 14 weeks, and its physicochemical and microbiological changes were investigated. The viable bacterial cell numbers, increased from $1.4{\times}10^3\;CFU/ml$ at the beginning of fermentation, to $2.8{\times}10^6\;CFU/ml$ after 2 weeks, but decreased to $1.0{\times}10^5\;CFU/ml$ after aging. The viable yeast cell numbers changed from $4.3{\times}10^4\;CFU/ml$ to $1.2{\times}10^7\;CFU/ml$ during the fermentation, and decreased to $1.2{\times}10^4\;CFU/ml$ after aging. Sugar content changed from $20.0^{\circ}Brix$ to $8.5{\circ}Brix$, and reducing sugar content was changed from 9.66% to 6.44%. Alcohol content and acidity increased to 7.0% and from 0.19% to 0.24%, respectively. No changes in acidity, pH, and sugar content were observed during the aging, but reducing sugar and solid contents decreased. When apple wine was fultered through $0.45\;{\mu}m$ nitrocellulose membrane followed by various ultrafiltration membranes with different molecular weight cut-off values, the initial flux $(121.2\;liter/m^2/h)$ and the average flux of Biomax 100k membrane were the highest among the membranes used. These membrane filtration treatments resulted in complete removal of microorganisms as well as decrease in turbidity and solid content without changes in other chemical properties. No changes in the physicochemical properties of the apple wine and no microorganisms were detected during the storage at $156{\circ}C$ for 6 weeks.

• Journal of Plant Biotechnology
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• v.30 no.4
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• pp.405-410
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• 2003

Environmental stress is the major limiting factor in plant productivity. In order to evaluate the stress tolerance of potato plants, leaf discs of two potato cultivars, Atlantic and Superior, were subjected to various stress conditions of high temperature, methyl viologen, H2O2, or $H_2O$$_2$. When potato leaf discs were exposed to high temperature at 37$^{\circ}C$ for 84 hr, Atlantic plants, a cultivar with high sensitivity to heat stress, showed about 20％ higher membrane damage than Superior plants. When exposed to 2$\mu$M methyl violgen (MV), a superoxide generating non-selective herbicide, for 36 hr, Atlantic plants also showed about 38％ higher membrane damage than Superior plants, and were more susceptible up to 10$\mu$M MV concentration tested. On treatment with 0.75M NaCl, Atlantic plants also had about 45％ less chlorophyll contents in leaf discs than Superior plants. There was, however, no difference in chlorophyll content of two cultivars at higher NaCl concentrations. The effect of $H_2O$$_2$ on the two cultivars was mixed. At low $H_2O$$_2$ concentration (25 mM) , Superior plants were more susceptible to $H_2O$$_2$stress after 36 hr. However, at high $H_2O$$_2$ concentration (100 mM), Atlantic plants exhibited higher susceptibility after 36 hr. The results indicate that in vitro leaf discs reflecting the whole plants in this study will be useful for selection and characterization of elite transgenic potato plants with enhanced tolerance to environmental stress.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.667-676
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• 2004

Yogurt was prepared from skim milk added with 1, 2, 4 or 6% of rice- or skim milk powders and commercial lactic acid bacterial starters. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents and carbohydrates during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as rice- and skim milk powders for yogurt manufacture was selected. Fermentation properties of yogurt added with rice and skim milk powders were studied. The control yogurt reached pH 4.5 after 10 hours of fermentation, whereas the samples added with 4 or 6% rice powders reached pH 4.5 in 6 hours and those added with skim milk powder reached in 8 hours. After 4 hours of fermentation, the control yogurt reached a titratable acidity at 1.0 %, whereas other samples exceeded 1.0%. After 4 hours of fermentation, the viable cell counts in the samples added with 4% rice powders were the highest. At the level of 4% rice powders, the curd viscosity decreased. Except for the sample added with 6% skim milk powders, all the samples produced higher lactic acid during fermentation, and galactose level in yogurt was the highest when added with 4% rice powder or 6% skim milk powder. In overall sensory evaluation using 5 parameters, the sensory scores of all the yogurts were not significantly different. However, the sample added with 4% skim milk powders was the best for color and overall acceptability. The sample added with 4% rice powders was the best for the flavor and texture. From this experiment, the optimun level of additives such as rice or skim milk powders was selected to be 4%.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.677-686
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• 2004

The objective of this experiment was to select the best strain of lactic acid bacteria for the manufacture of new type of yogurt with rice powders. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents, carbohydrates during fennentation were monitored and sensory evaluation were examined. The yogurt added with 4% rice or skim milk powders and L. salivarius ssp. salivarius culture did not reach pH 4.5, because the production of acids in this media for the culture was weak. The yogurt added with 4% rice or skim milk powder with L. casei, the pH was low and the titratable acidity was high, and therefore the quality of yogurt after 8 hours from fermentation was not high. The yogurt added with 4% rice or skim milk powders with a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was considered best for achieving pH 4.5 and titratable acidity of 1.0 % from 8 to 14 hours. The yogurt with a mixed culture had more acetic acid. Galactose was accumulated when L. salivarius ssp. salivarius or the mixed culture were used for fermenting yogurt. In sensory evaluation, the yogurt with the mixed culture received high overall sensory score. From these results, a mixed culture of B. longum, L. acidophilus, Streptococcus salivarius ssp. thermophilus was identified as the best for the manufacture of yogurt added with rice powder.

• Journal of Environmental Impact Assessment
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• v.29 no.1
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• pp.26-36
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• 2020

This study aimed at investigating present research and knowledge-base on climate change adaptation in ecosystem sector and analyzed the current status of basic information on ecosystem that functions as evidence-base of climate change adaptation to deduce the suggestions for the future development for knowledge and information in biodiversity. In this perspective, a questionary survey titled as "the ecological knowledge-base and information needs for climate change adaptation" with the researchers who were engaged with adaptation studies for biodiversity in the ecosystem related-research institutes including national and 17 regional local governments-affiliated agencies in Korea. The results are as follows; current status of utilizing ecological information which supports climate change adaptation strategy, future needs for adaptation knowledge and ecological information, and activation of utilizing ecological information. The majority of respondents (90.7%) replied that the ecological information has high relevance when conducting research on climate change adaptation. However, only half of all respondents (53.2%) agreed with the real viability of current information to the adaptation research. Particularly, urgent priority for researchers was deduced as intensifying knowledge-base and constructing related information on 'ecosystem change from climate change (productivity, community structure, food chain, phenology, range distribution, and number of individuals) with the overall improvement of information contents and its quality. The respondents emphasized with the necessity of conducting field surveys of local ecosystem and constructing ecosystem inventories, advancing monitoring designs for climate change in ecosystem, and case studies for regional ecosystem changes with the guidance or guidelines for monitoring ecosystem change to enhance the quality of adaptation research and produce related information. In terms of activation for ecological information usage, national and local adaptation network should be working based on the integrated ecological platform necessary to support exchanges of knowledge and information and to expand ecosystem types in time and spatial dimension.

• Applied Biological Chemistry
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• v.39 no.6
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• pp.482-487
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• 1996

Five barley and two oat varieties grown in Korea were investigated for soluble, insoluble, and total $(1{\to}3)$, $(1{\to}4)-{\beta}-D-glucans$. Total and insoluble ${\beta}-glucans$ after extraction of soluble ${\beta}-glucans$ with water were analyzed, and the soluble ${\beta}-glucans$ were calculated as the difference between total and insoluble ${\beta}-glucans$. The total ${\beta}-glucans$ in whole barleys were in a range of $3.3{\sim}5.6%$(average 4.4%), and those in pearled barleys were In a range of $3.3{\sim}7.1%$(average 5.2%). In whole barleys, on average, 54% of the ${\beta}-glucans$ was soluble and in pearled barley 46%. Whole oats contained $3.1{\sim}4.0%$ total ${\beta}-glucans$, and dehulling increased the groat ${\beta}-glucans$ contents to $4.0{\sim}4.8%$. Oats demonstrated considerably higher ${\beta}-glucans$ solubility of 84% than barley. ${\beta}-Glucans$ in barley and oats were rapidly extracted at the beginning of the extraction and almost all of the ${\beta}-glucans$ were extracted after $2{\sim}3 hr extraction. As extraction temperature increased from $23^{\circ}C$ to $45^{\circ}C$, more soluble ${\beta}-glucans$ were extracted. However, solubility of barley ${\beta}-glucans$ decreased at a relatively high temperature of $65^{\circ}C$. Steam-cooking reduced the analytical solubility of barley and oat ${\beta}-glucans$, while roasting seemed to render the ${\beta}-glucans$ of barley more soluble.

• Journal of Life Science
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• v.21 no.9
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• pp.1346-1353
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• 2011

Sophora tonkinensis Gapnep has been used as a traditional herbal medicine in oriental regions since ancient times. In this study, the effect and mechanism of the MeOH extract of Sophora tonkinensis Gapnep (STME) on adipocite differentiation and adipogenesis in 3T3-L1 preadipocites were investigated. Treatment with STME in the concentration range of 0-200 ${\mu}g$/ml significantly inhibited the differentiation of 3T3-L1 preadipocites in a dose-dependent manner, as determined by a decrease in intracellular lipid droplets and lipid contents measured by Oil Red O staining. In association with the inhibitory effect of lipid accumulation, the expressions of the proteins concerned with adipogenesis in 3T3-L1 preadipocites were also investigated. Treatment with STME reduced the expressions of peroxisome proliferator-activated receptor ${\gamma}$ (PPAR${\gamma}$), cytidine-cytidine-adenosine-adenosine-thymine (CCAAT)/enhancer-binding proteins ${\alpha}$ and ${\beta}$ (C/EBP${\alpha}$ and C/EBP${\beta}$) and sterol regulatory element binding protein (SREBP), which are adipocyte specific markers. In flow cytometry analysis, the inhibitory effect of differentiation was caused by G1 arrest and following mitotic clonal expansion cease. Therefore, we also investigated the alteration of G1 phase arrest-related proteins. As a result, the expression of p21 protein was significantly increased, while the expressions of Cdk2, E2F-1 and phospho-Rb were reduced in a dose-dependent manner in STME treated 3T3-L1 cells. According to these results, STME might inhibit differentiation through G1 arrest in 3T3-L1 preadipocytes adipogenesis, and further studies, which are in progress, have to be completed to identify the active compounds.

• Journal of Korean Home Economics Education Association
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• v.25 no.2
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• pp.103-128
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• 2013

The purpose of this study was to develop a school violence prevention program featuring the Practical Action Teaching Model(hereafter, PATM) for middle school students to prevent school violence by Home Economics Education. To accomplish this purpose, the processes of analysis, design, development, and evaluation based on ADDIE were conducted. The validity of the program was evaluated twice by Home Economics education experts(36 experts for the first group and 10 experts for the second group) and the contents of the program were modified according to the comments from the evaluators. The school violence prevention program in Home Economics classes consisted of 5 topics such as changing perception on school violence, enhancing self-esteem, relating with others, practicing consideration and sharing, and strengthening the will of preventing school violence. Twenty-four units were developed with 7 practical problems(What should I do to make friends to help with each other?, What should I do to establish positive self-concept?, What should I do to communicate to build good relationship?, What should I do to solve the conflicts peacefully?, What should I do to practice consideration and sharing in food consumption?, and What should I do to practice consideration and sharing in clothing?) in 5 topic areas. Teaching-learning plans included four steps such as problem perception, practical reasoning, action, and evaluation that comprise PATM to solve the practical problems. Every step of the teaching-learning plan consisted of questions for practical reasoning and activity assignments. Materials for students and teachers were developed. Materials for students comprised 80 pieces in total including student activity, reading, movie, and clips to make students enhance understanding and interest. Materials for teachers comprised 35 pieces in total such as rationales, newspaper articles, and movies that make teachers that lesson teaching loads and were helpful for teachers. The PATM was incorporated into developing the program and a Likert-scale was used to assess usefulness, applicability, appropriateness, fidelity, substantiality, and validity of this program. This program gained more than 4.00 on a 1-5 Likert scale. This result indicated that program is expected to be effective and useful to school violence prevention.

• Journal of Nutrition and Health
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• v.52 no.6
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• pp.529-539
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• 2019

Purpose: Sprouts of evening primrose (Oenothera laciniata, OL) were reported to have high contents of flavonoids and potent antioxidant activity. This study examined the antioxidant and antiobesity activities of OL sprouts to determine if they could be a natural health-beneficial resource preventing obesity and oxidative stress. Methods: OL sprouts were extracted with 50% ethanol, evaporated, and lyophilized (OLE). The in vitro antioxidant activity of OLE was examined using four different tests. The antiobesity activity and in vivo antioxidant activity from OLE consumption were examined using high fat diet-induced obese (DIO) C57BL/6 mice. Results: The IC₅₀ for the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging and superoxide dismutase (SOD)-like activities of OLE were 26.2 ㎍/mL and 327.6 ㎍/mL, respectively. OLE exhibited the ferric reducing antioxidant power (FRAP) activity of 56.7 ㎍ ascorbic acid eq./mL at 100 ㎍/mL, and an increased glutathione level by 65.1% at 200 ㎍/mL compared to the control in the hUC-MSC stem cells. In an animal study, oral treatment with 50 mg or 100 mg of OLE/kg body weight for 14 weeks reduced the body weight gain, visceral fat content, fat cell size, blood leptin, and triglyceride levels, as well as the atherogenic index compared to the high fat diet control group (HFC) (p < 0.05). The blood malondialdehyde (MDA) level and the catalase and SOD-1 activities in adipose tissue were reduced significantly by the OLE treatment compared to HFC as well (p < 0.05). In epididymal adipose tissue, the OLE treatment reduced the mRNA expression of leptin, PPAR-γ and FAS significantly (p < 0.05) compared to HFC while it increased adiponectin expression (p < 0.05). Conclusion: OLE consumption has potent antioxidant and antiobesity activities via the suppression of oxidative stress and lipogenesis in DIO mice. Therefore, OLE could be a good candidate as a natural resource to develop functional food products that prevent obesity and oxidative stress.