• ALGAE
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• v.18 no.3
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• pp.191-197
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• 2003

Histones are important proteins that interact with the DNA double helix to form nucleosome. Two putative histone genes, GjH2A-1 and GjH2A-2 were isolated from a red alga Griffithsia japonica. The putative open reading frame of GjH2A-1 and GjH2A-2 shared high similarity with the previously reported amino acid sequences of histone H2As. They have a motif consisting of seven amino acids A-G-L-Q-F-P-V, which matches the histone H2A motif [AC]-G-L-x-F-P-V. Phylogenetic trees were constructed from amino acid sequences of 38 histone H2As. The histone H2As were divided into two groups: major H2As and H2A.F/Z variants. The major histone H2A group consisted of animals, fungi, plants + green algae, and red algae H2A subgroups. The animal histone H2A subgroup was divided into vertebrates, echinoderms, nematodes, insects, and segmented worms H2As. The putative red algal histone genes, GjH2A-1 and GjH2A-2, constituted an independent lineage. This is the first report on red algal histone genes.

• Fisheries and Aquatic Sciences
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• v.6 no.2
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• pp.66-73
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• 2003

To understand the physiology of a suspension-feeding bivalve and its potential impacts on the dynamics of red tides on tidal flats, rates of clearance and ingestion of Glauconome chinensis were measured as a function of algal concentration, when the bivalve was fed on a nontoxic strain of red tide dinoflagellate Prorocentrum minimum, Cochlodinium polykrikoides or Scrippsiella trochoidea. With increasing algal concentration, weight-specific clearance rate increased rapidly at lower concentrations and after reaching the maximum at ca. 0.2 to 1.0 mgC/L, it decreased at higher concentrations. Maximum clearance rate was nearly equal for different algal species and ranged between 2.1 and 2.6 L/g/hr. Weight-specific ingestion rate also increased at lower algal concentrations but saturated at higher concentrations. Maximum ingestion rate was 2 to 10 fold different with different algal species: S. trochoidea (10.1 mgC/g/hr), P. minimum (3.9 mgC/g/hr), and C. polykrikoides (0.99 mgC/g/hr). Nitrogen and protein content showed that S. trochoidea is the best among the tested three red tide dinoflagellates. The maximum filtration capacity, calculated by combining the data on ingestion rate from laboratory experiments and those from the field for the density of the bivalve and the red tide dinoflagellates was 4.7, 1.4, and 25.3 tons/m2/day for P. minimum, C. polykrikoides, and S. trochoidea, respectively. It is hypothesized that the abundant suspension-feeding bivalves in tidal flats can effectively mitigate the outbreak of red tides.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.167-174
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• 2012

In this study, the changes in the quality characteristics of $Kimchi$ added with fresh red pepper ($Capsicum$ $annuum$ L.) was investigated during 5 months of fermentation at $2^{\circ}C$. The moisture content of $Kimchi$ increased with an increase in the amount of added fresh red pepper, whereas the crude protein, crude lipid, and crude ash content decreased. The initial pH and total acidity of $Kimchi$ containing the fresh red pepper showed ranged from 4.96-5.36 and 0.27-0.33%, respectively. The pH and total acidity rapidly changed within a range of 4.27-4.37 and 0.53-0.55%, respectively, up to 2 months. The fructose and glucose content slowly changed up to 2 months and 3 months, respectively, and then gradually decreased afterwards. The total bacterial and lactic acid bacterial counts of $Kimchi$ containing the fresh red pepper gradually increased up to 2 months and 3 months, respectively, and then decreased thereafter. In addition, there was no difference between the $Kimchi$ containing the fresh red pepper and the control in the sensory evaluation.

• Journal of Ginseng Research
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• v.24 no.4
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• pp.183-187
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• 2000

The present study was performed to evaluate the cytotoxicity of white and red ginseng extracts against cancer cells in vitro. We also examined the effects of those ginseng extracts on the cell cycle by using flow cytometry. We divided each white and red ginseng into two parts, main body and rhizome, and tested the cytotoxicity of each fraction against various mouse-originated cancer cells and mouse peritoneal macrophages. The red ginseng was more cytotoxic to the cancer cells in comparison with white ginseng, and the rhizome fractions were more cytotoxic than the mainbody fractions in the both of white and red ginseng. Among the cells tested, RAW264.7 cancer cells were most sensitive to all the ginseng fractions. In cell cycle analysis, all the fractions of white and red ginseng arrested the cell cycle at G$_2$/M phase.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1497-1506
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• 2008

In relation to making tofu with red ginseng extract, the effects of added red ginseng extract on the storage and antioxidant activity of tofu were investigated. When red ginseng extract was added in $0.5%{\sim}2%$ of dried soybean, differences in texture, color and sensory properties were compared. The textural properties of tofu slightly increased depending on the added amount of red ginseng extract in terms of the hardness and springiness: significant difference was demonstrated in the tofu with 2% red ginseng extract, and the color properties also significantly increased in terms of the values of L, a, and b. As a result of sensory evaluation, although the preference to color tended to diminish, as the peculiar taste of red ginseng was significantly perceived, the overall preference did not show any statistical difference. Therefore, the addition of red ginseng extract may be interpreted as not having negative effect on the preference of consumers. There was no change at the early stage of storage in pH, turbidity and total microbial count when the tofu was stored at $15^{\circ}C$. However, the changes in pH and in turbidity, and total microbial counts according to the addition of red ginseng extract took place from the second day and from the sixth day of storage, respectively, suggesting that the shelf-life of tofu may be extended due to its antimicrobial effect. Especially, the highest antimicrobial effect was observed tofu with 2% red ginseng extract. Concerning the antioxidant activity of tofu using oxygen radical absorbance capacity (ORAC) assay, the antioxidant activity significantly increased along with the increase in concentration of red ginseng extract. In ORACOH.assay, the pro-oxidant activity was shown in the tofu added with red ginseng extract.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.8
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• pp.1040-1043
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• 2000

The genomic mapping of Red Jungle Fowl (Gallus gallus), local Village Chicken, and broiler was carried out by random amplified polymorphism DNA (RAPD) technique. Two different sets of arbitrary primers were used (Operon OPA01-20 and Genemed GM01-50). All the genomes of the three species of chickens were amplified with OPA01-20 primers. The genomes of the Red Jungle Fowl and local Village Chicken were further amplified with GM01-50 primers. Analysis of the results based on band sharing (BS) and the molecular size of individually amplified DNA fragments showed that Red Jungle Fowl and local Village Chicken shared the species similarity of 66% with Operon primers 01-20, 64% between local Village Chicken and broiler, and 63% when DNA bands between Red Jungle Fowl and broiler were compared. With GM01-50, the BS between Red Jungle Fowl and local village chicken increased to 72%. The results showed that the local village chicken is more closely related to Red Jungle Fowl than to broiler in the genetic distance. On the other hand, broiler is 1% closer in genetic distance to local village chicken than to Red Jungle Fowl. The results also indicated that primers like OPA-7, 8 and 9 can be used as species specific DNA markers for these three species of chickens.

• Journal of Life Science
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• v.17 no.1 s.81
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• pp.91-96
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• 2007

This study was carried out to investigate the effect of addition of red wine on the water holding capacity, surface color, pH, TBARS value, VBN content and total bacterial counts of pork patties during cold storage. Pork patties were prepared by four type such as pork patty without red wine (control), pork paoy containing red wine 1% (RW-1), pork patty containing red wine 3% (RW-3) and pork patty containing red wine 5% (RW-5). The water holding capacity was increased significantly during cold storage, but was not influenced by addition of red wine (p<0.05). The $L^*$ (lightness), $a^*$ (redness) and $b^*$ (yellowness) value was low by addition of red wine, was decreased during cold storage (p<0.05). The pH of pork patties were tend to increased with increase in cold storage period, the pH of RW-3 and RW-5 were significantly lower compared to control and RW-1 (p<0.05). The TBARS value of pork patties were tend to increased with increase in cold storage period, by increasing the amount of addition of red wine, the TBARS value were tend to decreased (p<0.05). The VBN content and total bacterial counts of pork patties were tend to increased with increase in cold storage period, and by increasing the amount of addition of red wine, the VBN content and total bacterial counts were tend to decreased during cold storage.

• Journal of Environmental Science International
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• v.18 no.11
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• pp.1283-1289
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• 2009

Eco-physiological research and the control of Cochlodinium polykrikoides was carried out to elucidate eco-physiological characteristics of red tide organism through culture experiment depending on the condition of photon irradiance. Oxygen consumption of C. polykrikoides was high with a value of 1.12 mg/L/hr in the dark compared with that of 0.13 mg/L/hr at $100{\mu}mEm^{-2}s^{-1}$. DO values in a circular chamber with the lapse of time in seawater containing C. polykrikoides were declined in the dark period. DO values of seawater containing C. polykrikoides in the dark were declined from 7.01 mg/L to 2.65 mg/L in 30 cm depth and from 7.01 mg/L to 6.63 mg/L in 5 cm depth depending on the depth of circular culture vessel. Olive flounder, Paralichthys olivaceus and file fish, Stephanolepis cirrhifer exposed to Cochlodinium showed the separation of the lamella epithelium from gill filament, which disrupted the respiratory process at the gill level.

• Plant Resources
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• v.1 no.1
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• pp.13-21
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• 1998

A cDNA Fragment encoding iron storage protrin generated by polymerase chain reaction(PCR) using highly conserved regions of ferritin related genes were used to sereen a red pepper cDNA library. cDNA clone was designated as Fp1. Fp1 clone contatines a 5' nontranslated region of 51dp containing stop conds. Down stream from 5' UTP. an open reading frame of 750bp was observed. followed by a 3' UTR of 272bp. The deduces amino acid sequence of red pepper protein(Fp1) showed 84%, 48% and 36% identity with soybean(SolC). human(HuL H) and horse spleen(HoS-L) ferritin mRNA accumulation in response to iron. Ferritin mRNA accumulation was transient and particularly abundant in leaves. reaching a maxmum at 12h. The level of ferritin mRNA in roots was affected to a lesser extent than in leaves.