• The Korean Journal of Community Living Science
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• v.20 no.4
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• pp.549-558
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• 2009

This study examined the basic information on the native pear c.v. 'Baekwoon' grown in Mt. Baekwoonsan, Gwangyang, to develop as a local specialty product. the sensory characteristics, chemical compositions, and physiological activities of 'Baekwoon' pear were examined and compared with those of 'Niitaka' pear. Hardness of 'Baekwoon' pear was 19.30N, which was higher than 'Niitaka'. The sugar content of 'Baekwoon' was 11.5 $^{\circ}Brix$, which was lower than 'Niitaka'. The total amino acid contents of the fruit skin and flesh of 'Baekwoon' were 222 mg/100g dry weight (DW) and 130 mg/100g DW, respectively, which were much higher than those of 'Niitaka'. Especially, serine contents in fruit skin and flesh of 'Baekwoon' were 75.4 mg/100g DW and 40.2 mg/100g DW, respectively, which were significantly (p<0.05) higher than those of 'Niitaka'. However, physiological activities, such as total phenol content, DPPH radical scavenging activity, total flavonoid content and nitrite scavenging activity, of 'Baekwoon' were lower than or similar to those of 'Niitaka'. Consequently, vitamin and amino acid contents of 'Baekwoon' were better than those of 'Niitaka'. It is suggested to use fruit skin because of its good composition and physiological activities so that it helps to improve the quality and the biological activity.

• Journal of the Korean Chemical Society
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• v.18 no.1
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• pp.50-57
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• 1974

A practical method applicable to the synthesis of aromatic dihydrazines was proposed by reducing tetrazonium salt in strong mineral acid media. By diazotizing p-phenylenediamine with sodium nitrite in a medium of concentrated hydrochloric acid or 45 % perchloric acid at $-5 {\sim} -10{\circ}C$ and reducing the tetrazonium salt with stannous chloride, p-phenylenedihydrazine (PPDH) was separated in the form of hydrochloride as colorless fine needles. Since PPDH was subject to oxidation and unstable, the free base could not be isolated. PPDH${\cdot}$2HCl was decomposed at $^180{\circ}C$ without showing sharp melting point. It behaved largely as aromatic monohydrazines, and reacted immediately with aldehydes and ketones in acetate buffer, giving generally yellow to brownish condensation products, dihydrazones. This suggests that PPDH will react with dicarbonyl compounds producing high molecular polymers or cyclization products.

• Korean Journal of Microbiology
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• v.53 no.4
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• pp.320-322
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• 2017

A betaproteobacterium strain GR16-43 was isolated from a surface layer of the Geomnyong Pond in Republic of Korea by a dilution-to-extinction culturing method. We report the whole genome sequence of the strain GR16-43, which contains 4,806,848 bp with a G + C content 67.12%, and to include 4,424 protein-coding genes and 47 transfer RNA genes. The genome was determined to contain the genes encoding carbon monoxide dehydrogenase, nitrate reductase, nitrite reductase, nitric oxide reductase, and the sulfur oxidation (sox) gene cluster, highlighting the potential importance of the bacterial group represented by the strain in the cycling of inorganic elements. These results indicate that strain GR16-43 genome showed several traits indicating adaptation of the bacteria to living in freshwater environments.

• Proceedings of the Korea Water Resources Association Conference
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• 2021.06a
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• pp.421-421
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• 2021

도시화, 산업화로 인해 하수처리장 유입하수 내 질소 농도가 증가하면서 그에 따른 부영양화 발생, 수생태계에 독성을 미치는 등의 악영향 또한 증가하게 되었다. 하수 내 고농도 질소를 처리하기 위해 1990년 초 연구가 시작되어 현재 보편적으로 사용되고 있는 생물학적 질소 제거 공정은 산소공급과 외부탄소원 보충 과정에서 상당한 비용이 소요된다. 이와 같은 문제점이 대두됨에 따라 고도의 질소 제거 공정이 요구되면서, 경제적으로 개선이 이루어져 기존의 질산화·탈질 공정보다 효율적인 혐기성 암모늄 산화 공정(ANaerobic AMMonium OXidation, ANAMMOX)이 제안되었다. ANAMMOX 공정은 혐기성 조건 아래 전자공여체와 전자수용체로써 암모니아성 질소와 아질산성 질소를 이용해 질소가스 형태로 질소를 제거하는 공정이다. 질산화·탈질 공정과 비교했을 때, 폭기과정에서의 산소요구량 감소, 외부탄소원 불필요, 질소 제거 과정 단축 등의 장점을 가진다. 본 연구는 수처리공정에서의 ANAMMOX 공정의 적용 가능성을 확인하고, 암모니아성 질소대비 아질산성 질소 비율에 따른 Mainstream ANAMMOX 공정의 효율 비교를 통해 공정의 안정성과 높은 제거효율을 확보할 수 있는 NH₄⁺ 대비 NO₂^- 비율을 도출하는데 목적이 있다. 실험실 규모의 Mainstream ANAMMOX 반응조에 적용한 비율은 선행연구를 비롯한 화학양론식에서 제시된 비율을 바탕으로 산정하였다. 1.00부터 1.30의 전체적인 비율을 Initial과 Advanced 2개의 구간으로 나누어 운전한 결과, 각 구간의 NH₄⁺ 제거효율은 각각 58~86%, 94~99%였다. NH₄⁺ 대비 NO₂^- 비율이 증가함에 따라 공정의 안정성이 확보되고, NH₄⁺ 및 총질소(TN) 제거효율이 증가하는 경향이 나타났다. 본 연구의 결과는 수처리공정에서의 안정적인 ANAMMOX 공정 적용을 유도하고, ANAMMOX 공정의 성능개선을 도모하는 연구의 기초로 활용될 수 있다.

• Journal of Korean Society on Water Environment
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• v.39 no.5
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• pp.390-395
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• 2023

The feasibility of applying the shortcut nitrogen removal process to treat livestock wastewater on individual farms was examined, and appropriate operating parameters were established. As a result,, it was determined that the nitrification reaction was carried out under 550 mg/L of ammonium nitrogen concentration, but it was less effective under conditions of high ammonia concentration. Consequently, it was confirmed that a partial injection of inflow water was necessary to minimize the effects of ammonia toxicity. Following the sequential batch reactor (SBR) operation results, it was difficult to achieve the effluent quality standard without an external carbon source. Also, selection of the appropriate hydraulic retention time was critical for the optimal SBR operation. Following the livestock farm application, with external carbon source injecting, the total nitrogen concentration in the effluent was 85.1 mg/L. This result revealed that the standard could be accomplished through a single treatment on individual livestock farms. The ratio of nitrite nitrogen to ammonia nitrogen in the effluent was verified to be suitable for implementing the anammox process with a 10 days of hydraulic retention time. This study demonstrated the potential applicability of process in the future. However, in order to apply to livestock farms, managing variations in wastewater load across individual farms and addressing reduced nitrogen oxidation efficiency during the winter season are crucial.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.451-459
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• 2015

Raw-red bean (RR) should be boiled in hot water, and only boiled-red bean (BR) has been used in the food industry. In the course of development of functional food using red- bean (Phaseolus radiatus L), hot- water extracts (HWEs) of RR and BR were prepared, respectively and their components and various biological activities were compared. The extraction yield at $100^{\circ}C$ of RR (16.2%) was higher than that of BR (14.8%), and contents of total polyphenols, total flavonoids and reducing sugars of HWE of RR were 2.5-fold, 2.1-fold and 1.5-fold higher than those of HWE of BR. In anti-oxidation activity assay, scavenging activities against DPPH anion and ABTS cation as well as reducing power of RR was higher than those of BR. The results suggest that the anti-oxidant compounds in red bean might be heat-liable or discarded during boiling in hot-water as a cooking drip. Unexpectedly, nitrite scavenging activity was stronger in HWE of BR than RR. In anti-microbial activity assay, HWE of RR ($500{\mu}g/disc$) showed growth inhibition activity against gram-positive bacteria, whereas HWE of BR did not show any activity against any tested bacteria and fungi. Assay of in-vitro anti-diabetes and anti-thrombosis activities, which were previously reported in ethanol extract of red-bean, revealed that HWEs of RR and BR did not show significant activities against ${\alpha}$-amylase, ${\alpha}$-glucosidase, thrombin, prothrombin, or blood coagulation factors. Our results suggest that the anti-oxidation, anti-diabetes and anti-thrombosis activities of HWEs of RR and BR were lower than those of ethanol extracts of red bean, and bioactive substances in RR were destroyed during boiling or discarded after boiling. Further research on suitable boiling and re-use of cooking drip of red bean is necessary.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.820-827
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• 2012

This study was performed to evaluate the effect of yam (Diocorea japonica) extract by methanol on sausage quality during cold storage. Yam extracts were prepared by 70% methanol and concentrated using rotary evaporation. The total phenol contents of the extracts were 123.03 mg/g. 1,1'-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and super oxide dismutase (SOD) activity of the extracts were increased with dose dependently. Nitrite scavenging activity was also increased with the increase of concentration of yam extracts; in particular, 70 ${\mu}g/mL$ of the extracts showed 57.12% of nitrite scavenging activity. Sausages containing yam extracts showed lower pH than that of the control. In color, the lightness ($L^*$) of sausages with 1.0% of the yam extracts was lower than that of the control. Redness and yellowness of the sausages with 1.0% of the yam extracts were higher than those of the control. Thiobarbituric acid reactive substances (TBARS) value of the sausage with 1.0% of the extracts was lower than those of the control on days 9 and 12. However, the hardness of the sausage was increased with an increase in yam extracts. From these results, the yam extracts showed high antioxidant activity; moreover, it also retards the lipid oxidation of the sausages during cold storage. The yam extracts could be used as additives to prevent lipid oxidation of the sausage. Further study should be conducted in order to identify the optimum concentration of the extracts in meat products.

• Microbiology and Biotechnology Letters
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• v.44 no.4
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• pp.452-460
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• 2016

This study was designed to develop a functional pharma-food using Salicornia europaea (SE). Tiny seeds from the mature SE were collected, and their biological activities were evaluated. The extraction yield of the seed in hot water was found to be 29.6% and the hot water extract (HWE) contained 25.7 mg/g total polyphenol (TP) and 11.5 mg/g total flavonoid (TF), which are similar to those contained in leaf and stem of SE. Among the subsequent organic solvent fractions, the ethylacetate (EA) fraction exhibited the highest content of TP (158.3 mg/g), TF (136.2 mg/g), and total sugar (228.3 mg/g). The EA fraction exhibited broad-range antibacterial activities against gram-positive bacteria, and the butanol fraction exhibited growth inhibitory effect against only Staphylococcus epidermidis. An antioxidation activity assay of the HWE and its fractions showed the EA fraction to have the highest radical scavenging activity with $RC_{50}$ values of 57.0, 29.0, and $28.9{\mu}g/ml$ against DPPH anion, ABTS cation, and nitrite, respectively. The $RC_{50}$ values of vitamin C against DPPH anion, ABTS cation, and nitrite were 10.7, 4.0, and $18.0{\mu}g/ml$, respectively, indicating that the EA fraction of SE has potent antioxidant compounds. In an anticoagulation assay, the EA fraction exhibited a 15-fold extended thrombin time at 5 mg/ml and activated partial thromboplastin time at 7 mg/ml, which are comparable to the activities of aspirin. The HWE and its fractions had no hemolysis activities against human RBCs at up to 1 mg/ml. These results suggest that the EA fraction from SE has a great potential as a new antibacterial and anticoagulation agent.

• Journal of Life Science
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• v.30 no.6
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• pp.555-562
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• 2020

This study analyzed the total polyphenol (TP), total flavonoid (TF), and protein content, the Absorbance at 400 nm (A400), and the antioxidant and hemolytic activities of 150 Korean honey products, including 41 chestnut (CH), 42 acacia (AH), 62 multi-floral (MH), and five Styrax japonica (TH) varieties. Our results showed that the components and antioxidant activities of honey are dependent on botanical origin rather than farming area or farmer. CH showed the highest levels of TP (88.6±29.8 mg/100 g) and TF (1.20±0.82 mg/100 g), whereas TH had the highest protein (21.5±5.1 mg/100 g). A400 was the highest in CH (0.161±0.044). All of the honey products exhibited negligible hemolytic activity against human red blood cells up to 1 mg/ml. Potent radical scavenging activities for 1,1-diphenyl-2-picryl hydrazyl (DPPH), 2,2-azobis(3-ethylbenzothiazoline-6- sulfonate) (ABTS), nitrite and reducing power were also observed in CH. Correlation coefficients (CCs) between analysis parameters were calculated and the highest was identified between TP and ABTS scavenging activity (0.726). The CCs between A400 and TP and A400 and ABTS scavenging activity were 0.644 and 0.661, respectively, suggesting that A400 could be used as a quality indicator for the polyphenol content and antioxidant activity of particular honeys. Future research on polyphenol by flower origin and the identification of compounds for A400 is necessary.

• Microbiology and Biotechnology Letters
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• v.42 no.2
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• pp.162-169
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• 2014

In the course of study for the development of functional food using red beans (azuki beans, Phaseolus radiatus L.), the ethanol extracts from raw-red bean (RRB) and boiled-red bean (BRB) were prepared, and the components and various biological activities of both were compared. It was observed that the extraction yield, and the total polyphenol content, of the BRB were 1.2 times higher than that of the RRB. However, the contents of total flavonoid, total sugar and reducing sugar in the BRB were 30, 27.9 and 30.8% respectively when compared with those of RRB. In relation to antioxidative activity, both RRB and BRB exhibited moderate DPPH anion, ABTS cation, and nitrite scavenging activities and reducing power, though in all cases RRB demonstrated stronger activities than BRB. The extracts of RRB and BRB did not reveal any antimicrobial activities. In a ${\alpha}$-amylase inhibitory activity assay, RRB was higher than BRB, while BRB showed higher ${\alpha}$-glucosidase inhibitory activity than RRB. A strong and particular activity was observed in an anti-thrombosis activity assay of RRB. The extract of RRB demonstrated strong inhibitions against prothrombin and blood coagulation factors, with moderate thrombin inhibition. However, the extract of BRB did not exhibit any significant anti-thrombosis activity. Our results indicate that RRB has different, but useful biological activities, and loss or elimination of the biologically active substances in RRB occurs during the production of BRB. Therefore, to develop more functional foods from red beans, a study of suitable boiling, heating and drying processes is essential, and the efficient re-use of boiled waste water from the boiling process is necessary. These results could be applied to the further development of functional red bean beverages and sweat red bean pastes.