• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.751-759
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• 2018

This study was conducted to investigate quality characteristics of red bean gochujang prepared with different ratios of meju for eight weeks. We determined quality characteristics such as pH, moisture content, total microbial flora counts, amino-type nitrogen content, total polypenol content, and antioxidant activity. The pH decreased by fermentation period, whereas total acidity was 0.36~0.39% in the early stage of fermentation, 0.63~1.16% at four weeks of fermentation, and decreased to 0.43~0.65% after the eighth week of fermentation. Moisture content of the control (no red bean, no rice) decreased 62.13% to 50.93%, but in case of the treatment, it slightly decreased. Total cell counts revealed similar tendency at the beginning of fermentation, and at eight weeks of fermentation. In case of lactic acid bacteria, all samples except RB-1.5 (gochujang added meju made of mixing ratio of rice:soybean:red bean (1:2:1.5) slightly increased. Amino nitrogen and total polyphenol of all samples increased in the fermentation period, especially RB-1.5 sample had the highest levels than other samples. By increasing the amount of red bean, DPPH radical scavenging activities increased. In taste sensing analysis, all treat samples except RB-1.5 revealed lower sourness than the control. Also, in case of bitterness, all samples revealed low content than the control. So, by adding red bean, it can enhance taste and function of gochujang.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1659-1676
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• 2002

Ruminant animals develop a diverse and sophisticated microbial ecosystem for digesting fibrous feedstuffs. Plant cell walls are complex and their structures are not fully understood, but it is generally believed that the chemical properties of some plant cell wall compounds and the cross-linked three-dimensional matrix of polysaccharides, lignin and phenolic compounds limit digestion of cell wall polysaccharides by ruminal microbes. Three adaptive strategies have been identified in the ruminal ecosystem for degrading plant cell walls: production of the full slate of enzymes required to cleave the numerous bonds within cell walls; attachment and colonization of feed particles; and synergetic interactions among ruminal species. Nonetheless, digestion of fibrous feeds remains incomplete, and numerous research attempts have been made to increase this extent of digestion. Exogenous fibrolytic enzymes (EFE) have been used successfully in monogastric animal production for some time. The possibility of adapting EFE as feed additives for ruminants is under intensive study. To date, animal responses to EFE supplements have varied greatly due to differences in enzyme source, application method, and types of diets and livestock. Currently available information suggests delivery of EFE by applying them to feed offers the best chance to increase ruminal digestion. The general tendency of EFE to increase rate, but not extent, of fibre digestion indicates that the products currently on the market for ruminants may not be introducing novel enzyme activities into the rumen. Recent research suggests that cleavage of esterified linkages (e.g., acetylesterase, ferulic acid esterase) within the plant cell wall matrix may be the key to increasing the extent of cell wall digestion in the rumen. Thus, a crucial ingredient in an effective enzyme additive for ruminants may be an as yet undetermined esterase that may not be included, quantified or listed in the majority of available enzyme preparations. Identifying these pivotal enzyme(s) and using biotechnology to enhance their production is necessary for long term improvements in feed digestion using EFE. Pretreating fibrous feeds with alkali in addition to EFE also shows promise for improving the efficacy of enzyme supplements.

• Bulletin of the Korean Chemical Society
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• v.31 no.9
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• pp.2509-2513
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• 2010

In order to increase protease stability of a novel Trp-rich model antimicrobial peptide, $K_6L_2W_3$ (KLWKKWKKWLK-$NH_2$)and investigate the effect of L-amino acid to peptoid residue conversion on biological functions, we synthesized its antimicrobial peptoid, $k_6l_2w_3$. Peptoid $k_6l_2w_3$ had similar bacterial selectivity compared to peptide $k_66L_2W_3$. The bactericidal rate of $k_6l_2w_3$ was somewhat slower than that of $K_6L_2W_3$. Peptoid $k_6l_2w_3$ exhibited very little dye leakage from bacterial outer-membrane mimicking PE/PG liposomes, as observed in $K_6L_2W_3$, indicating that the major target site of $K_6L_2W_3$ and $k_6l_2w_3$ may be not the cell membrane but the cytoplasm of bacteria. Trypsin treatment of $K_6L_2W_3$ completely abolished antimicrobial activities against Escherichia coli and Staphylococcus aureus. In contrast, the antimicrobial activity of $k_6l_2w_3$ was completely preserved after trypsin treatment. Taken together, our results suggested that antimicrobial peptoid $k_6l_2w_3$ can potentially serves as a promising therapeutic agent for the treatment of microbial infection.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.292-299
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• 2005

Six kinds of spirulina added dressing $(0\~1.09\%)$ were prepared and their rheological, physical and sensory characteristics were evaluated The hardness and adhesiveness of spirulina-added salad dressing were increased with the added amounts of spirulina. Viscosity of spirulina-added salad dressing was not significantly different up to $0.28\%$ whereas that of dressing added more than $0.55\%$ spirulina significantly increased, compared with that without spirulina. Emulsion stability of all of spirulina-added salad dressings was $40\%$ Antioxidant activities of spirulina-added salad dressing increased with spirulina increased: $IC_{50}$ values of DPPH radical scavenging activity and lipid peroxidation inhibition activity of $0.28\%$ added-dressing were 104.98 mg/mL and $6.71{\mu}g/mL$ of TBARS, respectively, which were higher than those of mayonnaise. The fat globule size of $0.28\%$ spirulina-added salad dressing was distributed within $0.5\~4.0{\mu}m$, of which $85.6\%$ of total fat globules were consisted of the size of less than $1.5\{\mu}m$. Total microbial number of salad dressing was 6.2log(CFU/mL), but E coli was not detected Sensory preference test of spirulina-added salad dressing showed that scores of appearance, flavor, viscosity and over-all preference for $0.28\%$ added-dressing were the highest with 7.83, 7.50, 5.33 and 7.97, respectively. Based on these results, spirulina-added salad dressing might have heath promoting effect showing antioxidant activity, and the most appropriate concentration of spirulina for salad dressing was $0.28\%$.

• Korean Journal of Organic Agriculture
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• v.23 no.4
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• pp.887-896
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• 2015

To develop environment-friendly agricultural products with anti-microbial activity against Sclerotinia sclerotiorum as a pathogen of sclerotium disease, Usnea longissima was extracted by methanol and its extract was fractionated into several solvent fractions. The chloroform fraction, which showed the highest antimicrobial activity, was separated by silica gel-column chromatography and obtained into nine group subfractions. The nine group fractions were searched the antifungal activities by bioassay. The most active No. 3 subfraction was analyzed by GC-MS. Each mass spectra, corresponding to each peak of chromatogram, was compared to database of Wiley library. As a result, Usnic acid was identified as main compounds. In conclusion, Usnic acid isolated from Usnea longissima was antimicrobial chemical against Sclerotinia sclerotiorum as a pathogen of sclerotium disease.

• Advances in materials Research
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• v.9 no.3
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• pp.233-250
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• 2020

In this study, a chitosan based coating method was developed and applied on the shoe lining leather surface for evaluating its inhibition to bacterial and fungal attacks. At first, chitosan was prepared from raw prawn shells and then the prepared chitosan solution was applied onto the leather surface. Secondly, the characterization of the prepared chitosan and chitosan treated leather was performed by solubility test, ATR-FTIR, XRD pattern, SEM and TGA. Evaluation of antimicrobial efficacy of chitosan was assessed against two gram positive, two gram negative bacteria and a reputed fungi by agar diffusion test. The results of this study demonstrated that chitosan took place in both the surface of collagen fibres and inside the collagen matrix of crust leather. The chitosan showed strong antimicrobial activities against all the tested microorganisms and the inhibition increased with increasing percentage of chitosan. Therefore, the prepared chitosan in this study can be an environment friendly biocide, which functions simultaneously against different spoilage bacteria and fungi on the finished leather surface. Thus by using the prepared chitosan in shoe lining leather, the possibility of microbial attack during shoe wearing can be minimized which is one of the important hygienic requirements of footwear.

• BMB Reports
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• v.50 no.1
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• pp.25-30
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• 2017

In the central nervous system, viral infection can induce inflammation by up-regulating pro-inflammatory mediators that contribute to enhanced infiltration of immune cells into the central nervous areas. Celastrol is known to exert various regulatory functions, including anti-microbial activities. In this study, we investigated the regulatory effects and the mechanisms of action of celastrol against astrocytes activated with polyinosinic-polycytidylic acid (poly(I:C)), a synthetic dsRNA, as a model of pro-inflammatory mediated responses. Celastrol significantly inhibited poly(I:C)-induced expression of adhesion molecules, such as ICAM-1/VCAM-1, and chemokines, such as CCL2, CXCL8, and CXCL10, in CRT-MG human astroglioma cells. In addition, celastrol significantly suppressed poly(I:C)-induced activation of JNK MAPK and STAT1 signaling pathways. Furthermore, celastrol significantly suppressed poly(I:C)-induced activation of the $NF-{\kappa}B$ signaling pathway. These results suggest that celastrol may exert its regulatory activity by inhibiting poly(I:C)-induced expression of pro-inflammatory mediators by suppressing activation of JNK MAPK-STAT1/$NF-{\kappa}B$ in astrocytes.

• Journal of Microbiology and Biotechnology
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• v.19 no.1
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• pp.65-71
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• 2009

Microbial oxidoreductive systems have been widely used in asymmetric syntheses of optically active alcohols. However, when reused in multi-batch reaction, the catalytic efficiency and sustainability of non-growing cells usually decreased because of continuous consumption of required cofactors during the reaction process. A novel method for NADPH regeneration in cells was proposed by using pentose metabolism in microorganisms. Addition of D-xylose, L-arabinose, or D-ribose to the reaction significantly improved the conversion efficiency of deracemization of racemic 1-phenyl-1,2-ethanediol to (S)-isomer by Candida parapsilosis cells already used once, which afforded the product with high optical purity over 97%e.e. in high yield over 85% under an increased substrate concentration of 15 g/l. Compared with reactions without xylose, xylose added to multi-batch reactions had no influence on the activity of the enzyme catalyzing the key step in deracemization, but performed a promoting effect on the recovery of the metabolic activity of the non-growing cells with its consumption in each batch. The detection of activities of xylose reductase and xylitol dehydrogenase from cell-free extract of C. parapsilosis made xylose metabolism feasible in cells, and the depression of the pentose phosphate pathway inhibitor to this reaction further indicated that xylose facilitated the NADPH-required deracemization through the pentose phosphate pathway in C. parapsilosis. moreover, by investigating the cofactor pool, the xylose addition in reaction batches giving more NADPH, compared with those without xylose, suggested that the higher catalytic efficiency and sustainability of C. parapsilosis non-growing cells had resulted from xylose metabolism recycling NADPH for the deracemization.

• Journal of Crop Science and Biotechnology
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• v.10 no.3
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• pp.167-174
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• 2007

Spongy Alphonso mangoes were found to be infected with Staphylococcus bacteria. A Gram positive Staphylococcus strain was isolated from spongy pulp and identified from CABI Bioscience, UK, by partial 16S rDNA sequence analysis and by morphological and biochemical characterization through IMTECH, Chandigarh, India. Although identification by both of these methods indicated the organism belonged to same genus, different species names were given. Changes in total phenolics, reducing, and non-reducing sugars, respiration rate, total carotenoids, peroxidase(POX), and catalase activities were monitored during ripening of these fruits. The climacteric rise in spongy fruits was marked by an increase in respiration rate and a decrease in sugar content. Total phenolics content increased in spongy fruits as compared to ripe non-spongy fruits. Development of corky white tissue in spongy fruits was associated with about a 2.5-fold reduction in total carotenoids and a concomitant increase in lipoxygenase-mediated, $\beta$-carotene co-oxidation. A marked decrease in soluble protein content and about a 1.5-fold increase in POX activity was observed. Maximum POX activity was confined to 50-70%$(NH_4)_2SO_4$ fraction. The intense dark bands visible after POX specific substrate staining of the Native gel indicated a high expression of isoenzymes of POX in spongy fruits. Similarly, changes in levels of catalase activity were also observed in spongy fruits. The results suggest that infection of Alphonso mangoes with Staphylococcus bacteria affects the normal ripening processes of the fruit interfering with the carbohydrate and carotenoid metabolism. Also, the studies indicate the expression of POX and catalase enzymes as a plant defense response to microbial invasion.

• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.75-81
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• 2012

Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid$^{(R)}$, have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.