• Journal of Veterinary Science
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• v.22 no.5
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• pp.69.1-69.12
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• 2021

Background: Bovine group A rotavirus (BoRVA) is a major cause of severe gastroenteritis in newborn dairy calves. Only one study has investigated the G and P genotypes among dairy calves in a few regions of China, which were G6 and P[5]. Therefore, data on the prevalence and molecular characteristics of BoRVA in dairy calves in China remains limited. Objectives: The purpose of this study was to investigate the prevalence and molecular characteristics of BoRVA in dairy calves in China. Methods: 269 dairy calves diarrheic samples from 23 farms in six provinces in China were collected to detect BoRVA using reverse transcription polymerase chain reaction. Results: 71% of samples were determined to be BoRVA-positive. Two G genotypes (G6, G10) and two P genotypes (P[1], P[5]) were identified, and G6P[1] BoRVA was the predominant strain. Moreover, the VP7 and VP4 gene sequences of these dairy calf BoRVA strains revealed abundant genetic diversity. Interestingly, eight out of 17 complete G6 VP7 sequences were clustered into G6 lineage VI and analysis showed the strains were closely related to Chinese yak BoRVA strains. Conclusions: The results of this study show that BoRVA circulates widely among dairy calves in China, and the dominant genotype in circulation is G6P[1], first report on molecular characteristics of complete P[5] VP4 genes in chinese dairy calves. These results will help us to further understand the prevalence and genetic evolution of BoRVA among dairy calves in China and, thus, prevent the disease more effectively.

• Microbiology and Biotechnology Letters
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• v.49 no.1
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• pp.120-129
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• 2021

Rotavirus A (RVA) is recognized as a major etiology responsible for the development of acute gastroenteritis in children worldwide. The purpose of the present study was to perform the molecular characterization of RVA. A total of 323 stool specimens collected from hospitalized children with acute gastroenteritis in Chiang Rai, Thailand, in 2016-2018 were identified for G- and P-genotypes through RT-PCR analysis. RVA was more prevalent in 2017-2018 (37.8%) than in 2016-2017 (23.2%). The seasonal peak of RVA occurred from March to April. G3P[8] was predominant in 2016-2017 (90.6%) and 2017-2018 (58.6%). Other genotypes including G1P[8], G8P[8], G9P[8], and mixed infections were also identified. G3P[8] strains clustered together in the same lineage with other novel human equine-like G3P[8] strains previously identified in multiple countries and presented a genotype 2 constellation (G3-P[8]-I2-R2-C2-M2-A2-N2-T2-E2-H2). Several amino acid differences were observed in the antigenic epitopes of the VP7 and VP8* capsid proteins of the equine-like G3P[8] compared with those of the RVA vaccine strains. The homology modeling of the VP7 and VP8* capsid proteins of the equine-like G3P[8] strains evidently exhibited that these residue differences were present on the surface-exposed area of the capsid structure. The emergence of the equine-like G3P[8] strains in Thailand indicates the rapid spread of strains with human and animal gene segments. Continuous surveillance for RVA is essential to monitor genotypes and genetic diversity, which will provide useful information for selecting rotavirus strains to develop a safe and effective RVA vaccine that is efficacious against multiple genotypes and variants.

• ETRI Journal
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• v.33 no.5
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• pp.780-790
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• 2011

This paper presents an efficient differential power analysis (DPA) countermeasure for the $Eta_T$ pairing algorithm over GF($2^n$). The proposed algorithm is based on a random value addition (RVA) mechanism. An RVA-based DPA countermeasure for the $Eta_T$ pairing computation over GF($3^n$) was proposed in 2008. This paper examines the security of this RVA-based DPA countermeasure and defines the design principles for making the countermeasure more secure. Finally, the paper proposes an efficient RVA-based DPA countermeasure for the secure computation of the $Eta_T$ pairing over GF($2^n$). The proposed countermeasure not only overcomes the security flaws in the previous RVAbased method but also exhibits the enhanced performance. Actually, on the 8-bit ATmega128L and 16-bit MSP430 processors, the proposed method can achieve almost 39% and 43% of performance improvements, respectively, compared with the best-known countermeasure.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.21 no.2
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• pp.83-90
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• 2011

Recently, pairings over elliptic curve have been applied for various ID-based encryption/signature/authentication/key agreement schemes. For efficiency, the $Eta_T$ pairings over GF($P^n$) (P = 2, 3) were invented, however, they are vulnerable to side channel attacks such as DPA because of their symmetric computation structure compared to other pairings such as Tate, Ate pairings. Several countermeasures have been proposed to prevent side channel attacks. Especially, Masaaki Shirase's method is very efficient with regard to computational efficiency, however, it has security flaws. This paper examines closely the security flaws of RVA-based countermeasure on $Eta_T$ Pairing algorithm from the implementation point of view.

• Food Engineering Progress
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• v.15 no.4
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• pp.297-304
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• 2011

Ramen flour formulation was optimized by applying a mixture experimental design. In the optimization, the overall palatability (OP) of cooked ramen and the rheological properties of selected dough were maximized or minimized. Blended ratios of the ingredients such as Dark Northern Spring (DNS), Hard Red Winter (HRW), and Soft White (SW) were designed on a simplex-lattice. Dough rheological properties were measured by Rapid Visco Analyser (RVA), Farinograph, and Extensograph, and the overall palatability by sensory evaluation. Several principal dough rheological properties such as RVA peak viscosity (PV), Farinograph development time (DT), and Extensograph resistance/extensibility after 45 min (R/E 45 min) were selected to influence the overall palatability by canonical correlation analysis (CCA). Goals of the optimization were given as OP maximized, PV maximized, DT minimized, and R/E at 45 min maximized. The optimization results were found to be DNS 33.3%, HRW 33.3%, and SW 33.3% with OP, 5.825; PV, 587.9 cP; DT, 3.1 min; R/E at 45 min, 2.339 BU/mm.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.209-220
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• 2011

This research intends to research on the optimal cooking techniques by adding perilla leaves to raw noodles, in which it has various effects and functions in sterilization. The water content measured in the dough added with raw perilla leaf juice came out high as more perilla leaves were added. More freeze-dried perilla leaf powder decreased water content. The pH of the dough increased significantly as the added ingredients increased with significant differences among the samples. The chromaticity of the dough deliberately decreased in both a and b as the amount of raw perilla leaves in dough increased. The L value of raw noodles with freeze-dried perilla leaves tended to decrease as more ingredients were added. The result of the RVA analysis on the dough with raw perilla leaves showed that the gluten decreased with more raw perilla leaves added. The result of the RVA analysis on the dough with freeze-dried perilla leaf powder indicated that the initial pasting tempo tended to increase significantly with more powder added except for 5% and 7% of powder added with no significant difference. The values dropped as the freeze-dried powder was added Minimum viscosity tended to decrease definitely as more freeze-dried perilla leaf powder was added. The dough's measurement results of WRC showed that water absorbing power of both dough with raw perilla leaves and that with freeze-dried perilla leaf powder reduced significantly as more perilla leaf powder were added.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.461-468
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• 2007

The quality characteristics of bread made from domestic Korean wheat flour that contained different amounts of cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time, as determined by a farinograph, increased with increasing amounts of cactus powder, while stability, elasticity, and weakness decreased (p<0.05). RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing cactus powder content (p<0.05). The fermentation time of the bread increased with increasing cactus powder content, while the fermented volume and baking loss decreased (p<0.05). According to the sensory test, the most preferred bread contained 3% cactus powder (p0.05).

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.353-359
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• 2013

The effect of the addition of dough ripe stage rice (DRSR) and yellow ripe stage rice (YRSR) on the quality characteristics of Backsulgi was investigated. The DRSR and YRSR addition ratio of 30% was selected by preliminary sensory evaluation study for which backsulgi was prepared with DRSR added to full ripe stage rice (FRSR, control) as the weight ratio of 0, 20, 30 and 50%. The pasting properties of 30% added DRSR and YRSR flours, analyzed with rapid viscosity analyzer (RVA), were compared with FRSR flour. The RVA values of holding, breakdown, final viscosities were higher in 30% DRSR and YRSR flours than in control. Backsulgi prepared with 30% DRSR and YRSR showed lower moisture content along with higher greenness and yellowness than control. As a result of analysis with texture analyzer, adhesiveness, springiness, cohesiveness, chewiness and resilience were lower in backsulgis with 30% DRSR and YRSR than in control. In the sensory evaluation, backsulgis with 30% DRSR and YRSR were assessed as having more intensive green color, and more greenish and delicious taste than control. Furthermore, backsulgi with 30% DRSR showed higher score of overall acceptability than 30% YRSR (p<0.05), and not significantly different score with control (p>0.05). Therefore, the addition of 30% DRSR could give favorable color and flavor to backsulgi.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.641-649
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• 2009

This study was conducted to investigate the effects of wheat germ on medium flour using falling number and RVA tests, as well as farinogram and rheofermentometer analyses. The wheat germ was added to the medium flour on a 3, 5, and 7% basis. Falling numbers increased with increasing amounts of wheat germ. Analysis of the RVA characteristics showed that the wheat germ additions did not have significant effects on the initial pasting temperature. In the farinogram, water absorption decreased with an increasing amount of wheat germ. Also, development time was longest in the control group and shortest in the group with the highest addition of wheat germ. The results of the effects of added wheat germ on fermentation by rheofermentometer analysis showed that the H'm value reached a maximum height at 3%. Finally, the volume of $CO_2$ lost was increased whereas the retention coefficient was decreased.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.539-546
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• 2008

This study was conducted in order to investigate the effects of maesil extract on medium and cake flour using the falling number and RVA tests, as well as farinography, and alveography. The maesil extract were added on the medium and cake flour bases, 3% and 5% each. The falling numbers of the medium and cake flour with maesil extract were increased due to alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of maesil extract did not have a significant effect on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and the breakdown and setback values of the medium flour were not consistent, but those of the cake flour decreased. Farinography demonstrated that the addition of maesil extract decreased water absorption and improved the stability of the medium and cake flour. The characteristics of the alveogram showed that the addition of maesil extract increased the extensibility and swelling index. Based on the experimental data, the processing rheology may be good when using maesil extract to make yellow layer cake.