• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.2
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• pp.117-124
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• 2018

In this study, cosmetic materials were developed using a new method of making juice through the fermentation of raw natural materials with microorganisms in order to supplement the advantages and disadvantages of an organic solvent extraction method and a microbial fermentation method. The natural products were selected from two colors (red, green) of paprika known to be rich in various colors and vitamins. The microorganisms used for fermentation were fermented by inoculating paprika with lactic acid bacteria (Lactobacillus plantarum) having sugar-hydrolyzed ability. First, we investigated the changes of physiologically active substances of two kinds of paprika juice and two kinds of fermented paprika juice. Total phenols content and total flavonoids content were higher in the fermented paprika juice than in the paprika juice, and especially in the fermented red paprika juice. Free radical scavenging effect and lipid peroxidation inhibitory effect were also showed an excellent antioxidative effect on paprika fermented juice, among which the effect of red paprika fermentation juice was the highest. The expression of MMP-1 in fermented red paprika juice with high antioxidant activity was inhibited by concentration-dependent expression of MMP-1 mRNA and MMP-1 protein. In the glycation experiments with aging, the anti-glycation effect of fermented paprika juice was highly inhibited by the production of advanced glycation end-products (AGEs), which was closely related to the antioxidant effect. In addition, the activity of senescence-associated ${\beta}$-galactosidase (SA-${\beta}$-gal), an indicator of cell senescence, was measured using human dermal fibroblast (HDF). The results showed that the cell senescence was inhibited when the cells were treated with fermented paprika juice. In conclusion, fermented paprika juice using lactic acid bacteria showed better antioxidative and anti-aging effects than paprika juice. Among them, fermented red paprika juice has the best antioxidant and anti-aging effect and can be applied as natural new material of antioxidant and anti-aging.

• Tuberculosis and Respiratory Diseases
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• v.39 no.6
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• pp.517-525
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• 1992

Background: Since its development by Saiki et al, polymerase chain reaction (PCR) has been very useful in various fields of molecular biology. PCR can be used for the detection of a very small amount of microbial agent, and is especially useful in those patients who are difficult to diagnose microbiologically or serologically. Mycobacterium tuberculosis is a very slowly growing organism and AFB staining frequently shows false negative results, and therefore PCR would be a very rapid, easy, and sensitive diagnostic method for the diagnosis of Mycobacterium tuberculosis. Method: To compare PCR with conventional methods in diagnosing Mycobacterium tuberculosis in sputum, we used sputa of patients who visited or were admitted to Seoul National University Hospital. The amplification targets were 383 base pair DNA, a part of 2520 base pair DNA encoding 65 kD Mycobacterium tuberculosis specific protein (the primers are TB-1, -2), and 123 base pair DNA, a part of IS6110 fragment, which multiple copies are known to exsist PCR one genome (the primers are Sal I-1, -2). We also requested AFB staing and culture to the lab of Seoul National University Hospital with the same sample and compared the results. Results: 1) Using TB-1, -2 primers, PCR was positive in 73.1% (19/26) of culture positive sputa, in 12.5% (1/8) of culture negative. but clinically diagnosed tuberculous sputa, and was negative in all sputa of patients who were clinically diagnosed as non-tuberculous etiology. 2) Using Sal I-I, -2 primers, PCR was positive in 94.1% (32/34) of culture positive sputa, in 23.1% (6/26) of culture negative, but clinically diagnosed tuberculous sputa, and was negative in 87.5% (14/16) of sputa from patients who were clinically diagnosed as non-tuberculous etiology. Conclusion: PCR could be a very rapid, sensitive and specific method for the diagnosis of Mycobacterium tuberculosis in sputa, and further studies should be followed for the development of easier method.

• Journal of Life Science
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• v.22 no.12
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• pp.1688-1696
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• 2012

Oenanthe javanica has been used as a food source and also in traditional folk medicine for its detoxifying properties and anti-microbial effects since ancient times. In this study, we evaluated the effect and mechanism of O. javanica seed methanol extract (OJSE) on adipocyte differentiation by 3T3-L1 preadipocytes. Under non-toxic conditions, OJSE treatment resulted in a dose-dependent inhibition of lipid droplet generation and triglyceride accumulation by suppressing adipocyte differentiation, which are associated with the decreased expression of key proadipogenic transcription factors including CCAAR/enhancer binding protein ${\alpha}$, ${\beta}$ ($C/EBP{\alpha}$, $C/EBP{\beta}$) and peroxisome proliferator-activated receptor ${\gamma}$ ($PPAR{\gamma}$). OJSE also significantly inhibited proliferation and differentiation of 3T3-L1 preadipocytes through G1-phase arrest, indicating that OJSE blocked mitotic clonal expansion during adipocyte differentiation. Investigation of the alteration of G1 phase arrest-related proteins indicated a dose-dependent increase in the expression of p21 and reduction in expression of cyclin E, Cdk2, E2F-1 and phospho-Rb by OSJE. Taken together, these results suggest that OJSE inhibits adipocyte differentiation by blocking the mitotic clonal expansion, which is accompanied by preadipocyte cell cycle arrest.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.47-54
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• 2012

Effect of commercial Direct Fed Microbials (DFM) or protease treated feed (PTF) supplementation on growth rate and biogenic substances such as BUN, glucose, IgG, GOT, GPT and Vitamin A, C, E from Holstein steers was studied for 7 months. Thirty two steers aged 2~3 months were separated with 4 groups for control, DFM (PS), protease (ES) and their mix (PS + ES) supplementally fed 0, 100, 100 and 50 + 50 g/day respectively. Weight gain was averagely higher in PS than any others, although there were no differences significantly. All treatments enhanced to 3~8% of control in dry matter, crude protein and total digestible nutrient (P>0.05). Metabolic diseases with veterinary cure had not shown in this study. Plasma GOT and GPT were lower in the PS and ES than control. Plasma glucose concentration was also lower in PS than the others. Total cholesterol of ES was higher than the others but that of PS is the lowest. Plasma vitamin C was higher in PS than the others. It was shown that dietary PS affected change from glucose to vitamin C with not overloading liver. Conclusionally, PS and ES were shown to enhance metabolic health of steers during growing period.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.277-285
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• 2010

The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.

• Journal of The Korean Society of Grassland and Forage Science
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• v.44 no.1
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• pp.1-5
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• 2024

Understanding changes in fermentation characteristics and microbial populations of forage silage during ensiling is of interest for improving the nutrient value of the feed for ruminants. This study was conducted to investigate the changes in fermentation characteristics and bacterial communities of whole crop rice (WCR) silage during the ensiling period. The chemical compositions, pH, organic acids and bacterial communities were evaluated at 0, 3, 6, and 12 months after ensiling. The bacterial communities were classified at both the genus and species levels. The dry matter content of WCR silage decreased with the length of storage (p<0.05), but there was no significant difference in crude protein and NDF contents. Following fermentation, the pH level of WCR silage was lower than the initial level. The lactic acid content remained at high levels for 3 to 6 months after ensiling, followed by a sharp decline at 12 months (p<0.05). Before fermentation, the WCR was dominated by Weissella (30.8%) and Pantoea (20.2%). Growth of Lactiplantibacillus plantarum (31.4%) was observed at 3 months after ensiling. At 6 months, there was a decrease in Lactiplantibacillus plantarum (10.2%) and an increase in Levilactobacillus brevis (12.8%), resulting in increased bacteria diversity until that period. The WCR silage was dominated by Lentilactobacillus buchneri (71.2%) and Lacticaseibacillus casei (27.0%) with a sharp reduction in diversity at 12 months. Overall, the WCR silage maintained satisfactory fermentation quality over a 12-month ensiling period. Furthermore, the fermentation characteristics of silage were found to be correlated to bacterial microbiome.