• Journal of Microbiology and Biotechnology
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• v.19 no.11
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• pp.1333-1341
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• 2009

Haematococcus pluvial is, a green alga, accumulates astaxanthin (3,3'-dihydroxy-$\beta$,$\beta$'-carotene-4,4'-dione) upto 2-3% on a dry weight basis. In the present study, identification of carotenoids from Haematococcus cyst cell extract by HPLC and LC-MS (APCI) and their antioxidant properties were evaluated in in vitro model systems. The extract exhibited 89% and 78% antioxidant activities in the $\beta$-carotene linoleate model and the hydroxyl radical scavenging model, at 9 ppm of total carotenoid, respectively. The extract also showed 80%, 85%, and 79% antioxidant activities against lipid peroxidation in the kidney, brain, and liver of rats. Low-density lipoprotein oxidation induced by $Cu^{2+}$ ions was also protected (45%, 64%, and 75%) by the extract in a dose-dependent manner with different carotenoid levels. Thiobarbituric acid reactive substances concentration in the blood, liver, and kidney of rats were also significantly (p<0.005) decreased in H. pluvialis-treated rats. The potent antioxidant activity is attributable to various carotenoids present in the extract.

• Journal of Microbiology and Biotechnology
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• v.28 no.10
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• pp.1691-1699
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• 2018

A metabolically-engineered Deinococcus radiodurans R1 strain capable of producing phytoene, a colorless $C_{40}$ carotenoid and a promising antioxidant, has been developed. To make this base strain, first, the crtI gene encoding phytoene desaturase was deleted to block the conversion of phytoene to other carotenoids such as lycopene and ${\gamma}$-carotene. This engineered strain produced $0.413{\pm}0.023mg/l$ of phytoene from 10 g/l of fructose. Further enhanced production of phytoene up to $4.46{\pm}0.19mg/l$ was achieved by overexpressing the crtB gene encoding phytoene synthase and the dxs genes encoding 1-deoxy-$\text\tiny{D}$-xylulose-5-phosphate synthase gene, and by deleting the crtD gene. High cell-density culture of our final engineered strain allowed production of $10.3{\pm}0.85mg/l$ of phytoene with the yield and productivity of $1.04{\pm}0.05mg/g$ and $0.143{\pm}0.012mg/l/h$, respectively, from 10 g/l of fructose. Furthermore, the antioxidant potential of phytoene produced by the final engineered strain was confirmed by in vitro DPPH radical-scavenging assay.

• Korean Journal of Acupuncture
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• v.25 no.1
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• pp.113-130
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• 2008

Objectives : Hyangsapyungwisan (HPS) has been used for treatment of cardiovascular diseases including of arthralgia, myalgia in traditional Korean medicine. However, the medical actions of HPS have not been clearly investigated. The aim of this study was to elucidate the antiradical and antioxidant activity of the extract for herb-acupuncture (HPS-HA) obtained from HPS. Methods & Results : HPS-HA exhibited a stronger inhibition rate (55.5%) on lipid peroxidation of rat liver homogenate induced by $FeCl_2$-ascorbic acid. In addition, HPS-HA markedly interfered with hydroxylradical generation through iron ions chelating action. While pro-oxidant effect of HPS-HA was nearly undetectable at concentrations of 0.5-10㎎/mL. Moerover, HPS-HA revealed a potent antiradical activities on 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radicals, superoxide anions, nitric oxide and peroxynitrite. Furthermore, HPS-HA inhibited copper- and AAPH-mediated oxidation of human low-density lipoprotein (LDL), and also suppressed the relative electrophoretic mobility of LDL. HPS-HA showed strong protective activity against oxidative damage of HUVECs induced by SIN-1. Conclusions : These results suggest that HPS-HA may be effective in protecting against oxidative diseases.

• International Journal of Automotive Technology
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• v.2 no.2
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• pp.77-83
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• 2001

Effect of ethene on the $DeNO_X$ conversion process in a simulated diesel engine operating conditions was investigated experimentally and theoretically. With the addition of even a small amount of ethene the NO to $NO_2$ conversion enhances greatly. The energy required to convert one NO molecule is 27 eV with 250 ppm ethene added, while 137 eV without ethene at 473 K. The effect of energy density, temperature, and the initial concentrations of ethene and oxygen are also discussed and the results show that the increase of the mentioned parameters lead to the promotion of NO oxidation. A kinetic model used in this study shows good agreement with the experimental result. Byproducts like formaldehyde ($CH_2$ 0) and methyl nitrite ($CH_3$ ONO) predicted by model calculation are broken up into CO and $H_2O$ eventually when high energy is delivered to the gas mixture. Sensitivity analysis shows that the main reactions of NO oxidation when ethene is added we: $HO_2+ NO \arrow NO_2 + OH, RO_2 + NO \arrow NO_2 + RO$, where R is a hydrocarbon radical. Also the direct oxidizing reaction of NO with O cannot be neglected.

• Food Science and Preservation
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• v.24 no.4
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• pp.517-523
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• 2017

Hovenia dulcis fruit powder (HFP) has shown diverse functional activities; thus, it is rational to incorporate HFP into suitable food products with enhanced nutritional and functional quality, and their incorporation into bakery products such as cookies could be a good alternative for the increase of consumption. The aim of this study was to examine the effect of HFP addition on the quality characteristics of cookies. The pH of cookie doughs ranged from 5.80-6.34, with no remarkable differences by HFP addition. Density of cookie doughs significantly decreased upon addition of HFP (p<0.05), but there were no significant differences among samples added with HFP (p>0.05). Moisture content and spread factor of cookies significantly increased with higher content of HFP in the formulation (p<0.05). For color values of cookie surface, $L^*$ and $b^*-values$ decreased while $a^*-value$ increased as a result of HFP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of HFP, showing a positive correlation. Hedonic sensory results indicated that cookies supplemented with 4% HFP received the most favorable acceptance scores for sensory attributes. Overall, HFP-added cookies could be developed with improved physicochemical qualities without sacrificing consumer acceptability.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.703-717
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• 2015

In this study, when we reflect the preference of consumers who wish to receive their health through natural materials, and whose purpose is to receive good quality and good tasting cookies made from ginger. After 0%, 2%, 4%, 6%, 8% of flour was replaced by ginger powder for making cookies, a comparative analysis of quality characteristics and QDA was completed. Adding ginger powder caused a decrease in the density of the cookie dough, moisture content, loss rate and leavening rate of cookie (p<0.05), but the hardness of the ginger cookie increased. As a result of the description analysis of adding ginger powder, adding ginger powder increases, cookie color, crispiness, acid taste, flavor, and an after taste, but not the sweetness of the cookie. In terms of cookie color, crispiness, taste, flavor and overall acceptability, adding 4% ginger powder received high reviews. Also as a result of measuring DPPH radical elimination, ginger powder shows to have good antioxidant activity. So their anti-cancer activity is better than cookies without ginger powder. Therefore, we expect that we can fulfill the overall acceptability.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.687-695
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies prepared with wheat sprout powder substituted at varying proportions (0%, 2%, 4%, 6%, and 8%) for wheat flour. The bulk density of cookie dough with wheat sprout powder were higher than that of the control group and the pH decreased. The moisture content of the groups with wheat sprout powder was higher than the control group. Width and thickness of finished cookies containing wheat sprout powder were lower than those of the control group. The spread ratio of the group with 8% wheat sprout powder was higher than that of the control group. In color, the L and a value decreased significantly with addition of wheat sprout powder. The hardness of the study groups was lower than that of the control group. DPPH radical scavenging activity of the control group was 24.90%, whereas the study groups ranged from 27.53~38.76%. Sensory evaluation scores in terms of appearance, texture, taste and overall preference of groups with 2% and 4% of wheat sprout powder did not show any significant difference when compared to the control group. Based on the above results, using less than 4% of the wheat sprout powder would be appropriate for use in cookies.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.325-332
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• 2017

Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas $^{\circ}brix$ of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.64 no.4
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• pp.537-544
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• 2015

This paper provided two types of design method on moving core type LOA and one type of design method on moving coil type LOA, and compared and examined each of its characteristics. In order to conduct parametric design process, voltage equation was used to schematize Lmin/K and L/M map, and the schematized map was used to determine Lmin, K or L, M. In order to meet requirements such as thrust force and input voltage and to satisfy the target values of Lmin, K or L, M, the types and sizes of each type were designed using geometry design process. 2-FEA was conducted for each of the designed model. After examining thrust force based on the location of the mover, Type-1 showed radical change in thrust force as movers moved, and Type-2 and Type-3 showed constant appearance of thrust force. The total volume of the designed LOA model was compared to select the model with highest thrust force density. Also, the weight of the mover for each model was compared in order to select the model that was predicted to have highest mechanical responsiveness and stroke characteristics.

• 한국정보디스플레이학회:학술대회논문집
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• 2009.10a
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• pp.1399-1401
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• 2009

In this article, we reported the results of etching polymonochloro-para-xylylene (parylene-C) thin films using inductively coupled plasma and $CF_4/O_2$ gas mixture. The $CF_4$ gas fraction increased up to the approximately 16 %, the polymer etch rate increased in the range of 277 - 373 nm/min. It confirmed that the etch rate of the parylene-C mainly depended on the O radical density in the plasma. Using a contact angle measurement, the contact angle increased with increasing the $CF_4$ fraction. Moreover, the contact angle was highly related a $CF_x$ functional group on parylene films.