• Journal of Pharmaceutical Investigation
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• 제34권4호
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• pp.299-303
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• 2004

Prescription filling in powder form is performed in community pharmacy practice to adjust dose for children and patients who cannot swallow whole tablet. However, there are few reports regarding the stability of the active ingredient and possible microbial growth after the medication is dispensed to powder form. This study examined the stability of atenolol, an antihypertensive agent, and microbial growth in the unit dose pouches dispensed at twenty-one community pharmacies located in Taegu area. Randomly chosen first unit dose pouch contained 77.4% of the prescribed dose of the drug and there were only four community pharmacies that dispensed the drug within 10% deviation from the dose prescribed by physician. Surprisingly, there were three community pharmacies that dispensed the drug with greater than 40% deviation, which may pose a major concern regarding the efficacy and safety of the drug prescribed for the treatment of hypertension. Atenolol content during a month did not indicate significant change, showing 5.4%, 4.3%, and 3.3% of decrease in 50%, 80%, and 90% relative humidity conditions, respectively. Microbiological examination during a month showed less than 0.5 microorganism in high power field (hpf) in all the relative humidity conditions tested. Based on this study, pharmacy practice in community pharmacy needs to be rigorously regulated to ensure that the dose of the prescribed drug is properly incorporated into the unit dose pouch dispensed as powder form.

• 미생물학회지
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• 제3권1호
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• pp.1-6
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• 1965

Over a period of 1962-64, a transmission-experiment of witchess' broom of jujube tree by stem-grafting was conducted. When stem-grafting of sound scions upon diseased roots or diseased scions upon sound roots were carried out, disease transmission of high rate was witnessed; 99% in the former and, in the latter, 62% of the stocks which saw union by callussing and had new shoots. Even when the diseased scions by stem-grafting or the diseased buds by budding upon sound stock died away, the transmission rate was 21% in stem-grafting and 14% in budding which seems to show that, when tissues of diseased plants and stocks are kept contacted over a certain period, the disease transmission occurs. And when the recovered scions taken from once diseased tree were grafted upon diseased roots, the transmission rate was 100 % and therefore it is presumed that the immunity could not be acquired even under the assumption of complete recovery from the disease. In stem-grafting of the diseased scions upon sound roots, 98% of the scions which were stored in the cellar, overwintered and grafted in spring was diseased, whereas the disease rate of the scions which were cut and grafted in spring was only 33%. It was particularly noteworthy that 90% of the scions in the former case and only 3% in the latter case were diseased as of June 18th approximately 2 months after the actual grafting and then the latter advanced to 33% with the passage of time. It appears that the pathogen in branches and shoots of the diseased trees standing outdoors become inactivated or diminished during winter. Through its symptom, pathological change in tissue, and easy transmission of the disease via stem-grafting, it seems certain that the pathogen of the witches broom disease in jujube tree is a virus.

• 한국수산과학회지
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• 제52권3호
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• pp.193-198
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• 2019

Natural seasoning are trends of food industries to replace synthesized seasoning due to consumer preference. However, unexpected results can be happened in a point of sensory evaluation and physico-chemical properties by adding natural seasoning such as reduced flavor, color change and so on. Therefore, this study aimed to verify the potential of sea tangle Saccharina japonica extract fermented by lactic acid bacteria (STE) for myungran (pollock roe)-jeot instead of present synthesized seasoning. Among various STE concentration (0%, 5%, 10%, and 15%) in myungranjeot, there was no significant physicochemical changes in a point of crude lipid, pH, total acidity, salinity and color difference. Microbiological profiles was also not significantly different. The 10% STE-myungran-jeot showed higher ${\gamma}$-aminobutyric acid (GABA) content as 24.4 mg/100g at free amino acid analysis than other STE-myungran-jeot without decline of sensory properties. In overall, it revealed that STE could replace the synthesized seasoning and improve the quality of Myungran-jeot. The results suggest that STE can be useful to develop a Korean traditional fermented food.

• 한국수산과학회지
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• 제53권6호
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• pp.842-850
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• 2020

The objective of this study was to evaluate the effect of the depuration process (artificial seawater sterilization using UV light) for extending the shelf life of raw oyster Crassostrea gigas and maintaining food quality. To confirm the effects of depuration, microbiological (viable cell count) and several physiochemical analyses (pH and glycogen levels in shucked oyster and pH, soluble protein, and turbidity in filling water) were carried out during the storage of raw oysters. The results showed that depuration could effectively extend the shelf life (2-3 days) of raw oysters with minimal change in food quality, including pH and glycogen content. Thus, the depuration process proposed in this study could successfully be applied to processing practices for other shellfish to extend their shelf life and contribute to the management of seafood safety issues.

• 한국축산식품학회지
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• 제42권1호
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• pp.142-152
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• 2022

The present study was aimed at examining the antibacterial effects of nonthermal decontamination processes, which are equivalent to thermal treatment, to ensure microbiological safety of raw ground chicken. Escherichia coli or Salmonella were inoculated into 25 g of raw ground chicken samples. The raw ground chicken samples were non-treated or treated with high hydrostatic pressure (HHP) at 500 MPa (1-7 min), light-emitting diode (LED) irradiation at 405 nm wavelength (30-120 min), and heat at 70℃, 90℃ (1-60 min), and 121℃ (1-15 min). E. coli and Salmonella cell counts were enumerated after treatments. Moreover, the color parameters of treated raw ground chicken were analyzed. HHP treatment reduced E. coli and Salmonella cell counts by more than 5 Log CFU/g and more than 6 Log CFU/g after 7 min and 1 min, respectively; these effects were equivalent to those of thermal treatment. However, LED irradiation reduced Salmonella cell counts by only 0.9 Log CFU/g after 90 min of treatment, and it did not reduce E. coli cell counts for 90 min. Compared with those of the non-treated samples, the ΔE (total color difference) values of the samples treated with HHP were high, whereas the ΔE values of the samples treated with LED irradiation were low (1.93-2.98). These results indicate that despite color change by HHP treatment, HHP treatment at 500 MPa could be used as a non-thermal decontamination process equivalent to thermal treatment.

• Journal of Periodontal and Implant Science
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• 제52권5호
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• pp.352-369
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• 2022

The aim of this systematic review was to evaluate clinical and microbiological outcomes with the use of azithromycin as an adjunct to non-surgical subgingival professional mechanical plaque removal (PMPR) in the treatment of grade C periodontitis. Online database searches using high-level MeSH terms in a PICO structure were conducted along with hand-searching of relevant periodontal journals. Titles and abstracts of identified studies were independently reviewed by both authors and the full texts of studies meeting the inclusion criteria were independently reviewed. In total, 122 studies were identified through searches, of which 6 were included in the qualitative analysis and 4 in the meta-analysis. Three studies included in the meta-analysis were deemed at low risk of bias and 1 at serious risk. There were conflicting results on whether azithromycin reduced the number of subgingival pathogens or detectable subgingival Aggregatibacter actinomycetemcomitans between the included studies. The meta-analysis revealed a statistically significant probing depth reduction difference in favour of azithromycin compared to the control at 3 months (weighted mean difference [WMD]=-0.39 mm; 95% confidence interval [CI], -0.66 to -0.13 mm; I²=0%) and 12 months (WMD=-1.32 mm; 95% CI, -1.71 to -0.93 mm; I²=0%). The clinical attachment level change was also statistically significant in favour of azithromycin compared to the control at 3 months (WMD=-0.61 mm; 95% CI, -1.13 to -0.10 mm; I²=71%) and 12 months (WMD=-0.88 mm; 95% CI, -1.32 to -0.44 mm; I²=0%). Based upon these results, azithromycin offers additional improvements in some clinical parameters when used in conjunction with subgingival PMPR in patients with aggressive periodontitis over control groups. These improvements appear to be maintained for up to 12 months after treatment completion. However, due to a lack of well-designed studies, the conclusions that can be drawn from the available evidence are limited.

• Journal of Microbiology
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• 제41권3호
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• pp.239-247
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• 2003

The LRV1-4 capsid protein possesses an endoribonuclease activity that is responsible for the single site-specific cleavage in the 5' untranslated region (UTR) of its own viral RNA genome and the formation of a conserved stem-loop structure (stem-loop IV) in the UTR is essential for the accurate RNA cleavage by the capsid protein. To delineate the nucleotide sequences, which are essential for the correct formation of the stem-loop structure for the accurate RNA cleavage by the viral capsid protein, a wildtype minimal RNA transcript (RNA 5' 249-342) and several synthetic RNA transcripts encoding point-mutations in the stem-loop region were generated in an in vitro transcription system, and used as substrates for the RNA cleavage assay and RNase mapping studies. When the RNA 5' 249-342 transcript was subjected to RNase T1 and A mapping studies, the results showed that the predicted RNA secondary structure in the stem-loop region using FOLD analysis only existed in the presence of Mg$\^$2＋/ ions, suggesting that the metal ion stabilizes the stem-loop structure of the substrate RNA in solution. When point-mutated RNA substrates were used in the RNA cleavage assay and RNase T1 mapping study, the specific nucleotide sequences in the stem-loop region were not required for the accurate RNA cleavage by the viral capsid protein, but the formation of a stem-loop like structure in a region (nucleotides from 267 to 287) stabilized by Mg$\^$2＋/ ions was critical for the accurate RNA cleavage. The RNase T1 mapping and EMSA studies revealed that the Ca$\^$2＋/ and Mn$\^$2＋/ ions, among the reagents tested, could change the mobility of the substrate RNA 5' 249-342 on a gel similarly to that of Mg$\^$2＋/ ions, but only Ca$\^$2＋/ ions identically showed the stabilizing effect of Mg$\^$2＋/ ions on the stem-loop structure, suggesting that binding of the metal ions (Mg$\^$2＋/ or Ca$\^$2＋/) onto the RNA substrate in solution causes change and stabilization of the RNA stem-loop structure, and only the substrate RNA with a rigid stem-loop structure in the essential region can be accurately cleaved by the LRV1-4 viral capsid protein.

• 미생물학회지
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• 제34권3호
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• pp.144-148
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• 1998

공시 토양의 0.5~2 cm, $10{\pm}1cm$, $50{\pm}1cm$깊이에서 계절에 따라 토양 시료를 채취한 후 희석 평판법을 이용하여 세균, 곰팡이, 방선균의 분리 빈도를 측정하였다. 이 결과들을 근거로 토양 미생물의 밀도(집락수/g 건조 토양)와 상대적 분포율(%)을 조사하여 계절 변화에 따른 미생물들의 분포 변동을 분석하였다. 계절에 따른 토양 미생물들의 밀도 변화에서, 세균(24배)과 방선균(7배)은 $50{\pm}1cm$깊이에서 가장 큰 변동을 나타내었고 곰팡이는 $10{\pm}1cm$깊이에서 가장 큰 변동(13배)을 나타내었다. 또한 전반적으로 세균은 봄에, 곰팡이는 겨울에, 방선균은 가을에 높은 토양밀도를 나타내었다. 한편 계절에 따른 토양 미생물들간의 상호 분포율 변화에서, 세균은 봄에 $50{\pm}1cm$깊이에서 상당히 높은 분포율(85.7%)을 나타내는 반면 여름에 $10{\pm}1cm$깊이에서는 낮은 분포율(35.2%)을 나타내었다. 곰팡이의 분포율은 겨울에 $50{\pm}1cm$깊이에서 크게 증가한 (23.0%) 반면 봄에 $10{\pm}1cm$깊이에서는 극히 낮은 분포율(0.5%)을 나타내었다. 방선균은 겨울에 $10{\pm}1cm$깊이에서 높은 분포율(45.2%)을 나타내는 반면 봄에 $50{\pm}1cm$깊이에서는 낮은 분포율(12.2%)을 나타내었다.

• 한국식품영양과학회지
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• 제37권10호
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• pp.1301-1306
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• 2008

건 오미자 1%, 2%, 3% 첨가하여 침출시킨 오미자 물 추출물을 담금 용수로 하여 물김치를 제조하여 발효 중 이화학적 미생물학적 특성을 대조구와 비교하였다. pH는 초기 대조구 6.53, 오미자 물김치의 농도별 pH는 각각 3,63, 3.29, 3.17이었으며, 발효가 진행됨에 따라 대조구는 낮아지고 오미자 물김치는 다소 높아졌다. 물김치의 산도 변화는 pH와 유사한 경향을 나타내었다. 발효 과정 중 총 균수와 젖산균수의 변화는 유사하였으며, 오미자 물김치에서 대조구에 비해 생균수는 적었으며, 오미자 농도가 증가함에 따라 생균수는 감소하였다. 조직감은 발효 기간 동안 경도, 씹힘성, 응집성, 탄력성이 감소하였으며, 1% 오미자 물김치의 경우 대조구에 비해 유의적으로 높은 값을 유지하였다. 오미자 물 추출물로 담근 물김치는 전자공여능은 오미자 추출물의 농도가 증가함에 따라 증가하였으며, 3% 오미자 물김치가 62.7%로 가장 높았다. 아질산염 소거능 역시 오미자 추출물의 농도가 증가함에 따라 증가하였으며, 숙성 12일째 가장 높은 소거능을 나타내었다. 기호성 검토결과, 맛과 종합적 기호도에서 1% 오미자 물 추출물로 담금 김치가 가장 우수하였다.

• 한국축산식품학회지
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• 제27권3호
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• pp.377-381
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• 2007

본 연구는 육포를 실온조건과 가속조건 하에서 저장하면서 육포의 양념, 포장조건과 환경조건에 따른 육포의 미생물균수의 변화와 이화학적 품질의 변화를 관찰하기 위하여 실시하였다. 육포 저장중의 일반세균수는 실온조건 저장과 가속조건 저장 모두에서 큰 변화가 없었고, 대장균군과 B. cereus는 전 저장기간 동안 검출되지 않았다. 저장기간 동안의 이화학적 특성은 점차 감소하는 경향을 나타내었다. 모든 육포에서의 관능검사는 저장기간이 길어짐에 따라 점차적으로 감소하는 경향을 보였으며, 가속조건에서 전체적인 기호도는 육포의 상품성이 없어지는 시점을 5라고 했을 경우 28일째에 5.54의 값을 나타내었다. 실온조건 저장의 경우 전체적인 기호도는 7.13으로 우수한 관능검사 성적을 나타내었다. 따라서 본 실험의 결과를 통해 새롭게 개발한 한국형 고추장 양념 돈육포는 미생물학적인 안전성이 우수하고, 이화학적 품질과 관능적 품질이 비교적 우수한 육포라고 판단하였다.