• Food Science and Preservation
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• v.22 no.4
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• pp.490-497
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• 2015

This study was performed to improve the availability of reed and quality of traditional Yakju by using roasted reed. The pH of sprout Yakju was 3.43, whereas the pHs of other Yakjus were 3.57. No remarkable differences were observed in contents of total titratable acids and reducing sugars. Color changes were measured by Hunter's color value; L value decreased, whereas redness (+a) and yellowness (+b) increased during fermentation. Ethanol content of Yakjus prepared with sprout and root were 15.30% and 15.28%, respectively, which were lower than that of control Yakju (15.31%). However, there were obvious differences of ethanol contents in three types of Yakjus. The major free sugar and organic acid were glucose and lactic acid, respectively. The total polyphenol contents of sprout Yakju (4.26 mg%) and root Yakju (4.21 mg%) were much higher than that of control Yakju (2.56 mg%). The DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activities of sprout Yakju and root Yakju were higher than those of control Yakju. Yakju prepared from 0.3% addition of sprout showed the highest score in overall preference from the sensory test.

• Korean Chemical Engineering Research
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• v.51 no.1
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• pp.111-115
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• 2013

The optimum synthetic conditions of poly(p-phenylphenol) by horseradish peroxidase in dioxane:water (80:20 v/v) mixtures were studied. The stability against thermal degradation and structural properties of the synthesized phenolic resins were investigated by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC), respectively. The synthetic yield of poly(p-phenylphenol) increased upon the increase of the amount of enzyme up to 0.25 mg HRP/mL, then leveled off for further increase of the enzyme usage. When sodium acetate (100 mM, pH 4~6) and sodium phosphate (100 mM, pH 7~9) were used as the buffering salts for the aqueous component (20% v/v), the synthetic yield of the resin increased at higher pH of the aqueous buffer. But when the pHs of the aqueous buffer were 6 and 9, the synthetic yield strongly depended on the types of the buffering salts; if sodium phosphate was used instead of sodium acetate at pH 6, the yield decreased by about 15% and if sodium bicarbonate was used instead of sodium phosphate, the yield decreased by almost 20%. When the pH range of the aqueous buffer was from 4 to 7, the addition of a radical mediator, 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonate) (ABTS), up to 2 mM improved the synthetic yield of the resin by about 10%. TGA experiments revealed that the thermal stability of the resin synthesized in dioxane:water (100 mM sodium phosphate, pH 9) (80:20 v/v) was high having the char yield of 47% upon the heating at $800^{\circ}C$. DCS results showed that the structures of the polymers synthesized in acidic aqueous buffers were different from those of the polymers synthesized in the basic aqueous buffers. However, all the synthesized resins were found to have the property of the thermosetting resins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.109-116
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• 2008

In this study, the breads with medicinal herbs (MH) composites showing immunostimulating activity were prepared and their characteristics were examined. Fourteen kinds of medicinal herbs were extracted with hot water and divided into 3 groups (MH-1, MH-2, MH-3) based on their contents. All groups showed immunostimulating activity in terms of macrophage phagocytosis, nitrite production, cytostatic activity and cytokine production. In the preparation of breads containing MH extracts of various contents (0, 30, 50, 70, and 100%), there was no significant difference among dough pHs of all groups after first fermentation, but loaf volume was significantly (p<0.05) increased in 70% added group while decreased in 30%, 50%, and 100% added groups compared to the control. The "a" and "b" values of bread crumb increased with the content of MH extracts while "L" value decreased, but these values of bread crust were similar to the control group. Most improvements in hardness, adhesiveness, gumminess and chewiness of bread were noticed by the addition of 70% MH extracts, but those of springiness, cohesiveness and resilience were mostly by the 50% addition ones. Through the sensory evaluation, it was revealed that mouth feeling, taste and overall preference decreased at breads containing 70% and 100% extracts, although appearance and crumb texture were not significantly (p<0.05) different among all groups.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.3
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• pp.179-185
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• 2005

The effects of $CO_2$ enrichment on growth of rice (Oryza sativa L.) were examined. The plants were grown in growth chambers with a 12-h photoperiod and a day/night temperature of $28/21^{\circ}C$ of the seedling stage and $30/23^{\circ}C$ after the panicle initiation stage. The plants were exposed to two elevated $CO_2$ of 500, 700 ppm and ambient levels (350 ppm). At early growth stage of three varieties (IIpumbyeo, Chucheongbyeo, Hwaseongbyeo), the elevated $CO_2$ increased plant height, tiller, leaf area and dry weight. The photosynthetic rate was decreased at 24 days after treatment (DAT) compared to 11 DAT. The elevated $CO_2$ increased plant height and dry weight at panicle initiation stage (PIS) and heading stage (HS) of three varieties (IIpumbyeo, Chucheongbyeo, Hwaseongbyeo). The photosynthetic rate, stomatal conductance, evapotranspiration rate were decreased at the long days of treatment than that of short days. At entire stages, the elevated $CO_2$ increased the water use efficiency of rice plant because evapotranspiration rate was lowered at the elevated $CO_2$ than ambient levels.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.565-570
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• 2010

A coenzyme Q10 nanoemulsion was prepared using high pressure homogenization with different valve type conditions (A, B, and C) and cycle numbers (1, 2, and 3). The particle size, transmittance, zeta potential, and coenzyme Q10 content of the prepared coenzyme Q10 nanoemulsion were measured. The stability of the prepared coenzyme Q10 nanoemulsion was evaluated on heating ($95^{\circ}C$), freezing ($-20^{\circ}C$), and different pH (2-10) conditions. Also, the prepared coenzyme Q10 nanoemulsion was stored at different temperatures of 4, 25, and $40^{\circ}C$ for 12 weeks to evaluate its storage stability. In this study, the optimal conditions of high pressure homogenization for the preparation of a coenzyme Q10 nanoemulsion were identified to be 150 MPa, C valve, and a cycle number of 3. The results showed that the prepared coenzyme Q10 nanoemulsion had an average particle size of 40 nm, generated no deposits or floating matter when stored at either 4 or $25^{\circ}C$ for 12 weeks, and displayed excellent dispersibility and transparency when processed at different pHs (4-10) or heating ($95^{\circ}C$) and, freezing ($-20^{\circ}C$) conditions. Our results indicated that a coenzyme Q10 nanoemulsion prepared by high pressure homogenization can be used for preparing beverages in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1322-1328
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• 2006

In our previous study, a novel herb mixture (HIM-I) of Angelica gigas radix, Cnidium officinale rhizoma, and Paeonia japonica radix was developed to protect= the intestinal and immune systems and to promote their recovery from radiation damage. A new herbal composition (HemoHIM) with the high immune modulating activity was developed from HIM-I. In the present study, we examined the effects of HemoHIM on the maturation process of murine bone marrow (BM)-derived dendritic cells (DC). BM cells were cultured in the presence of iL-4 and GM-CSF and the generated immature DC were stimulated with HemoHIM for 24 hours. HemoHIM significantly enhanced the expression of co-stimulatory molecules, CD80 and CD86, especially. The activation capacity of HemoHIM-treated DC was significantly higher than that of immature DC, as analyzed by IL-2 and $IFN-\gamma$ production and proliferation of the responding T cells in the co-culture with allogeneic T cells. The antigen-presenting capacity of HemoHIN-treated DC was also increased by the co-culture with OVA-specific T cells (HS-1), as analyzed by IL-2 and $IFN-\gamma$ production and the proliferation. These results indicate that HemoHIM causes the maturation and ;Activation of DC, which may be a part of mechanisms of immunomodulation by HemoHIM.

• Food Science and Preservation
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• v.31 no.2
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• pp.298-306
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• 2024

This study evaluated the differentiation and protective effects of mixed plant-extract powder in C2C12 muscle cells. Cells were differentiated into myotubes in 2% horse serum (HS)-containing medium with mixed plant-extract powder (MPEP) for 6 days. Treatment with MPEP increased the expression of myogenin and myosin heavy chain (MHC) protein in cells compared with non-treated cells. Differentiated cells were pretreated with MPEP, and hydrogen peroxide (H₂O₂). Our results revealed that treatment with MPEP before H₂O₂ treatment increased cell viability and decreased H₂O₂-induced lactate dehydrogenase (LDH) and creatine kinase (CK). In addition, MPEP attenuated H₂O₂-induced upregulation of Bax, downregulation of Bcl-2, and activation of caspase-9 and -3. These results suggest the MPEP can stimulate C2C12 muscle cell differentiation into myotubes and observe the protective effect of mixed plant-extract powder against muscle oxidative stress. In conclusion, MPEP may be useful as a prevention and treatment material for skeletal muscle disease caused by age-related diseases.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.7-11
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• 2000

The effects of fermentation temperature$(0{\sim}l5^{\circ}C)$ and salt concentration$(1.5{\sim}4.0%)$ on the fermentation property of Chinese cabbage Kimchi were analyzed by response surface methodology. The pH decreased and acidity increased with increasing fermentation time. The reduction and increment velocities of pH and acidity were increased by increasing fermentation temperature and decreasing salt concentration. The optimum pH 4.2 was reached within $14{\sim}24$ days at $5{\sim}15^{\circ}C$, while pHs of 24 days at $0{\sim}5^{\circ}C$ were still lower value than 4.2. The effect of salt concentration more affected terminal fermentation period than initial fermentation period. The maximum edible acidity, 0.75%, was reached within 8 days at $15^{\circ}C$, while acidifies of 24 days at $0^{\circ}C$ were $0.35{\sim}0.43%$. The effects of salt concentration at $0^{\circ}C$ was higher than those at $15^{\circ}C$. The fermentation time, fermentation temperature and salt concentration were the first, second and third affecting factors on the pH and acidity of Kimchi. Based on the coefficients of determination, pH and acidity were highly fitted to the experimental data$(r^2>0.9276)$. For the suitable acidity range, $0.40{\sim}0.75%$, the edible period of Kimchi at $15^{\circ}C,\;10^{\circ}C\;and\;5^{\circ}C$ were 4 days, 10 days and 18 days at the 2.75% of salt concentration, respectively. The edible period increased from 14 days to 19 days with increased salt concentration from 1.50% to 4.00% at $5^{\circ}C$ of fermentation temperature.

• KSBB Journal
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• v.19 no.1
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• pp.50-56
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• 2004

The aim of this work was to investigate the purification and characterization dixoygenases isolated from Delftia sp. JK-2, which could utilize aniline, benzoate, and p-hydroxybenoate as sole carbon and energy source. Catechol 1,2-dioxygenase (C1, 2O), catechol 2,3-dioxygenase(C2, 3O), and protocatechuate 4,5-dioxygenase(4,5-PCD) were isolated by benzoate, aniline, and p-hydroxybenzoate. In initial experiments, several characteristics of C1 ,2O, C2, 3O, and 4,5-PCD separated with ammonium sulfate precipitation, DEAE-sepharose, and Q-sepharose were investigated. Specific activity of C1 ,2O, C2, 3O, and 4,5-PCD were approximately 3.3 unit/mg, 4.7 unit/mg, and 2.0 unit/mg. C1 ,2O and C2, 3O demonstrated their enzyme activities to other substrates, catechol and 4-methylcatechol. 4,5-PCD showed the specific activity to the only substrate, protocatechuate, but the substrates(e.g., catechol, 3-methylcatechol, 4-methylcatechol, 4-chlorocatechol, 4-nitrocatechol) did not show any specific activities in this work. The optimum temperature of C1, 2O, C2, 3O, and 4,5-PCD were 30$^{\circ}C$, and the optimal pHs were approximately 8, 8, and 7, respectively. Ag$\^$+/, Hg$\^$+/, Cu$\^$2+/ showed inhibitory effect on the activity of C1, 2O and C2, 3O, but Ag$\^$+/, Hg$\^$+/, Cu$\^$2+/, Fe$\^$3+/ showed inhibitory effect on the activity of 4,5-PCD. Molecular weight of the C1, 2O, C2, 3O, and 4,5-PCD were determined to approximately 60 kDa,35 kDa, and 62 kDa by SDS-PAGE.

• Journal of Plant Biotechnology
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• v.32 no.3
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• pp.167-173
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• 2005

Three different cDNAS for cinnamate 4-hydroxylase (C4H) which are involved in the second step of the general phenylpropanoid pathway were isolated and designated as pc4h1 (1,755 bp), pc4h2 (1,655 bp), and pc4h3 (1,316 bp), respectively. The nucleotide sequence analysis revealed that both pc4h1 and pc4h2 clones encode polypeptides of 505 amino acids frame but pc4h3 clone was truncated at the 5'-end of coding region. The alignment of the deduced amino acid sequences showed that PC4H1 and PC4H2 are highly homologous (95.8% identical) with each other and contain three conserved domains which are typical in cytochrome P450 monooxygenase: proline-rich region, threonine-containing binding pocket for the oxygen molecule, and heme binding region. In addition, result of the phylogenic tree analysis revealed that both pepper C4Hs belong to Class 1. pc4h2 transcription was strongly induced in wounded fruit (400%) and root (200%) relative to its very low basal level but not in leaf or stem tissue. In case of pc4h1, the basal level of transcription was higher than pc4h2 but induction by wounding was lower in fruit and root while leaf and stem tissues did not respond to wounding. The basal level of pc4h3 transcripts was not, if any, detectable and response to wounding was not observed.