• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1391-1398
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• 2010

Red ginseng marc (RGM) was fermented by the solid-state fermentation using Bacillus subtilis HA to produce biologically active compounds. The red ginseng marc fermented without mugwort possessed higher mucilage content (11.5%) and proteolytic activity (277.5 unit/g). The RGM fermented with 3% mugwort showed lower production of mucilage and protease activity whereas higher tyrosine content (581.3 mg%) and consistency index ($8.8\;Pa{\cdot}s^n$). The mucilage produced from fermented RGM contained $\gamma$-PGA with 1,100 kDa of molecular weight, and its yield was 15.9 g/kg. 70% ethanol extract from the RGM fermented with 3% mugwort had the highest DPPH radical scavenging effect ($IC_{50}$ value of 0.57 mg/mL), and the water extract showed the highest ABTS radical scavenging effect, indicating $IC_{50}$ value of 1.24 mg/mL. Overall, the RGM fermented by B. subtilis HA with mugwort contained various biologically active compounds having antioxidant effects.

• Journal of Life Science
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• v.17 no.7 s.87
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• pp.970-975
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• 2007

For the screening of ${\gamma}-aminobutyric$ acid (CABA)-producing bacteria, 86 bacterial strains which produce GABA were isolated from Kimchi and Salted fisk .Among these, three strains designated AML15, AML45-1, AML72 with relatively high GABA productivity were selecled by thin layer chromatography (TLC). To elucidate the relationship between isolated strains and the genus Lactobacillus, their 16S rDNA sequence were examined. The result of their DNA sequences showed 99% similarity with Lactobacillus brevis ATCC 367. On the basis of the these results, isolated strains were identified as Lactobacillus brevis and designated L. brevis AML15. In order to determine the optimum conditions for GABA production, the isolated strains were cultivated in pyridoxal phosphate (PLP) and monosodium glutami. acid (MSG). Results showed that L. brevis AML15 had the highest CABA productivity with 10,424 $nM/{\mu}l$ concentration in MRS broth containing 5% (w/v) MSG and 10 ${\mu}M$ PLP at pH 5.0. The results imply that L. brevis AML15 has the potential to be developed as a strain for GABA hyper-production.

• Journal of Biosystems Engineering
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• v.27 no.3
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• pp.249-258
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• 2002

The fourteen different electrodes coated with polymeric lipid membrane were evaluated to selectively monitor the sweet, salty, sour and bitter tastes, and umami. The polymeric lipid membrane consisted of the three components, or polymer matrix, plasticizer and electroactive material, the compositional ratio of which was 1:1.25:1. Herein, the 14 different electroactive materials were used. Sucrose, NaCl, citric acid, caffeine and MSG were used as standard materials of sweet, salty, sour and bitter tastes, and umami. The linear responses of each electrode regarding 5 tastes were analyzed by means of the correlation coefficient between electric potential difference and concentration of a taste material when the linearity was based on a linear model and a thermodynamic model, respectively. As fur salty taste, the electrode coated with valinomycin had a selective linearity at the significance level of 0.01. For monitoring sweet taste, the electrode with oleylamine and the electrode with the mixture of tai-n-octylmethylammonium chloride and dioctylphosphate (2:8) showed the significant linearities at the levels of 0.05 and 0.10, respectively.

• Food Science and Industry
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• v.50 no.3
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• pp.93-104
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• 2017

monosodium L-glutamate (MSG), composed of 88% L-glutamic acid (GLU) and 12% Na, is considered as Generally Recognized as Safe. GLU is accounting for 15% of the total amino acid content in our body. Daily GLU intake is large 3.5-10.6 g from food and 1.3 g from food additive. The daily formed GLU in the body, via degradation of the total protein, is 48-50 g (70 kg of male) and the maintained GLU in the body is total bound GLU (1.4-2.0 kg) and free GLU (10 g). About 88% GLU are consumed at digestive tract, and only 12% GLU enter the blood stream. GLU is generally known to precursors of N-acetyl glutamate and glutamine, substrates for protein synthesis, a neurotransmitter (GABA), and the active site of the enzyme. In addition to protein synthesis, GLU has these key functions within the body, thus this amino acid is critical for healthy body maintenance and function.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2006.04a
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• pp.166-170
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• 2006

본 연구에서는 폐광산 주변에 산재되어 있는 광미/광폐석을 처리하기 위하여 고형화 실증 실험을 수행하였다. 고형화 공정에서 흔히 사용하는 포틀랜드 시멘트와 MSG-E, MSG-N을 고화제로 사용하였으며 현장 광미 및 광폐석을 대상으로 고화체를 양생하고 고화체의 압축강도 및 중금속 용출 정도를 측정하였다. 고화체의 물리/화학적 특성을 비교하기 위해 광미/고화제 비율, 배합수/고화제 비율 그리고 고화체 양생기간을 실험인자로 설정하였다. 실험 결과 광미/고화제의 비율 1:1 만을 고려하더라도 중금속 용출의 급격한 감소가 이루어지는 것을 확인할 수 있었으며 광미/고화제의 비율을 3:1 이하로 유지시키는 경우, 고화체의 압축강도가 현행 폐기물 관리법(20조 관련)에서 규정하고 있는 차단형 매립시설 내부막의 압축강도 기준인 $0.21kgf/mm^2$ 보다 높은 것으로 나타났다. 다양한 pH를 갖는 수용액에 대하여 시간에 따른 고화체의 중금속 용출률을 측정한 결과, 수용액의 pH가 1과 13인 강산/강염기 용액에서 일부 중금속의 용출 농도가 지하수 생활용수 기준치를 초과하였으나, pH와 3 - 11인 경우에는 중금속 용출률이 급격히 감소하여 모두 기준치 이하를 나타내었다. 또한, pH가 1과 13인 수용액의 경우에도 고화체와 반응하는 시간이 증가할수록 고화체의 buffering 효과에 의해 수용액의 pH가 감소하였다. 이러한 결과는 현장에서 접촉수의 pH가 강산이나 강염기라 하여도, 고화체의 buffering 효과에 의해 시간이 지남에 따라 수용액의 pH가 낮아져 고화체로부터의 중금속 용출은 매우 감소할 것임을 의미한다.ss of an active application defined using the model. The technique is developed in a platform- and language-independent way, and it is algorithmic and can be automated by computer program. We give an example dealing with network auction to illustrate the use of the model and the verification technique.품으로 내부 온도분포를 측정하였으며, 유한차분법 프로그램으로 대류열전달계수를 결정하였다. 대류열전달계수는 792에서 2,107 W/m$^2$로 분석되었다. 대류열전달 계수는 액상식품과의 상대속도가 증가함에 따라서 증가하였고, 점도가 증가함에 따라서는 감소하였다.ce of precision/recall of 90.99%/92.52%, and 93.39%/93.41% respectively. 의한 변성에 부분적으로 보호 작용을 나타 낼 것으로 추정된다.경(製麴72時間頃)의 활성(活性)은 보리쌀국(麴), 밀가루국(麴), 찹쌀국(麴), 고구마국(麴)의 순이었다.험 결과 오전용 사료는 관행적인 산란계 배합사료에서 Ca공급제를 제외한 것을 급여하고, 오후용 사료는 Ca공급제를 3배 첨가한 T2처리로 15:00~16:00시에 교체급여를 하면 사료섭취량 감소와 사료비 절감면에서 바람직할 것으로 사료되며, 고에너지-고단백질-저Ca의 분말사료와 저에너지-저단백질-고Ca의 펠렛사료를 혼합급여하면 산란계의 사료

• Parasites, Hosts and Diseases
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• v.36 no.2
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• pp.127-132
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• 1998

Immunotherapy has been used in support of trimethoprim-sulfamethoxazole treatment for Pneumocvstis corinii pneumonia. The present study investigated the therapeutic or preventive effects of heterogeneous hyperimmune IgG antibody (HIA) in experimental rats. Their immunity was suppressed by steroid injection, and they were also injected peritoneally with HIA which reacted with 40-55, 92, 116, and 200 kDa bands of the crude antigen. All rats were infected by p. ccrinii and the cystic forms on lung impression smears were counted. The count was 20.5-76.5 (mean 52.5 ± 19.)1 in those which received steroid only, but decreased to 6.0-21.0 (mean 13.5 : 10.6) in those of group 3 which received HIA for the same duration. In other groups, the mean count ranged from 29.9 t 32.9 to 54.1 t 47.7, and in those which received 13.7 mg HIA the reduction effect was greater than in those which received 6.8 mg or 20.5 mg HIA. The present finding confirmed that in rats during the early stage of infection, the heterogeneous HIA to MSG antigen bands had a partial effect on p. cori,nii pneumonia, both prophylactically and therapeutically.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.4
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• pp.1789-1795
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• 2016

Background: Breast cancer is the commonest female cancer worldwide and its propensity to metastasize negatively impacts on therapeutic outcome. Several clinicopathological parameters with prognostic/predictive significance have been associated with metastatic suppressor expression levels. The role of metastatic suppressor gene (MSG) KiSS1 in breast cancer remains unclear. Our goal was to investigate the possible clinical significance of KiSS1 breast cancer. Materials and Methods: The study was conducted on 87 histologically proven cases of breast cancer and background normal tiisue. Quantitative reverse transcriptase polymerase chain reaction (qRT PCR) and immunohistochemistry (IHC) were used to investigate KiSS1 at gene and protein levels, respectively, for correlation with several patient characteristics including age, family history, hormonal receptor status, stage, tumor size, nodal involvement and metastatic manifestation and finally with median overall survival (OS). Results: Our study revealed (i) KiSS1 levels were generally elevated in breast cancer vs normal tissue (P < 0.05). (ii) however, a statistically significant lower expression of KiSS1 was observed in metastatic vs non metastatic cases (P = 0.04). (iii) KiSS1 levels strongly correlated with T,N,M category, histological grade and advanced stage (p<0.001) but not other studied parameters. (iv) Lastly, a significant correlation between expression of KiSS1 and median OS was found (P = 0.04). Conclusions: Conclusively, less elevated KiSS1 expression is a negative prognostic factor for OS, advancing tumor stage, axillary lymph node status, metastatic propensity and advancing grade of the breast cancer patient. Patients with negative KiSS1 expression may require a more intensive therapeutic strategy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.766-771
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• 2016

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.662-672
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• 2011

This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at $100^{\circ}C$. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.

• Journal of Nutrition and Health
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• v.48 no.5
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• pp.429-440
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• 2015

Purpose: The purpose of this study was to examine sodium-related nutrition knowledge, eating attitudes, eating behaviors, and self-efficacy by stages of behavioral change in reducing sodium intake among childcare center foodservice employees. Methods: Subjects (n = 333) were categorized according to two groups based on the stages of change; Pre-action stage (PA group: precontemplation/contemplation/preparation stage), Action stage (A group: action/maintenance stage). Results: A major source of sodium-related nutrition information was TV/radio (56.6%) and only 166 people (49.8%) have experienced nutrition education specific to sodium. Although the A group showed slightly higher scores for nutrition knowledge than the PA group, the difference was not significant. The percentages of correct answers for 'daily goal of sodium intake for adults (27.0%)', 'calculation of sodium content in nutrition labeling (30.3%)' were low for both groups. The A group (total score: 40.3) had more desirable eating attitudes regarding reducing sodium intake than the PA group (36.6, p < 0.001). The total score for eating behaviors was slightly higher in the A group (49.6) than in the PA group (48.5), but without statistical significance. The A group (total score: 58.2) also received higher scores for self-efficacy regarding reducing sodium intake than the PA group (52.5, p < 0.001). Conclusion: This study suggests that nutrition education for childcare center foodservice employees should be expanded and customized education should be implemented according to the stages in reducing sodium intake. It is also suggested that food companies make efforts to develop low-sodium products.