• Journal of Life Science
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• v.29 no.8
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• pp.846-853
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• 2019

Phytochemical compounds of Ligusticum striatum Makino are used as traditional medicinal herbs in Asia. These compounds are reported to have pain relief and antioxidant activities in gynecological and brain diseases. In this study, we investigated the antioxidant effects of Ligusticum fermented ethanol extract from Lactobacillus plantarum BHN-LAB 129 isolated from Kimchi, a Korean traditional food. The total polyphenol and total flavonoid contents increased by about 116.2% and 281.0% respectively, in the fermented Ligusticum extract as compared with those in the nonfermented Ligusticum ethanol extract. Superoxide dismutase-like (SOD), DPPH radical scavenging, ABTS radical scavenging, and reducing power activities increased by around 139.9%, 199.6%, 301.0%, and 137.1%, respectively, in the fermented Ligusticum ethanol extract as compared with these parameters in the nonfermented Ligusticum ethanol extract, respectively. In conclusion, the fermented Ligusticum ethanol extract with L. plantarum BHN-LAB 129 was effective in increasing the antioxidant effects. The bioconversion process in this study points to the potential of using Ligusticum to produce phytochemical-enriched natural antioxidant agents with high added value. The findings may prove useful in the development of improved foods and cosmetic materials.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.462-471
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• 1997

Effect of citron on Dongchimi (watery radish kimchi) fermentation was investigated by sensory evaluation and the measurement of non-volatile organic acids, soluble pectin, and the texture during fermentation up to 36 days. Dongchimi with various levels of citron (0, 1, 2, 4, 6％) was fermented at 10$^{\circ}C$. In sensory evaluation, citron-added Dongchimi showed the higher scores in most characteristics than Dongchimi without citron in which Dongchimi with 2％ citron was the most preferable. The non-volatile organic acids of Dongchimi were identified as lactic acid, oxalic acid, succinic acid, malic acid, and citric acid. There were significant changes in the contents of lactic acid, succinic acid, malic acid, and citric acid during fermentation. Generally, the content of hydrochloric acid-soluble pectin (HSP) of Dongchimi occupied the higher ratio in the total soluble pectin content. Generally, the content of hot water-soluble pectin (HWSP) of Dongchimi decreased and that of sodium hexametaphosphate-soluble pectin (NaSP) increased during fermentation. The hardness of radish in Dongchimi showed the highest score on 23$\^$rd/ day and decreased thereafter.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.40 no.5
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• pp.312-321
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• 2003

In this paper, we implement robot which are ability to recognize obstacles and moving automatically to destination. we present two results in this paper; hardware implementation of image processing board and software implementation of visual feedback algorithm for a self-controlled robot. In the first part, the mobile robot depends on commands from a control board which is doing image processing part. We have studied the self controlled mobile robot system equipped with a CCD camera for a long time. This robot system consists of a image processing board implemented with DSPs, a stepping motor, a CCD camera. We will propose an algorithm in which commands are delivered for the robot to move in the planned path. The distance that the robot is supposed to move is calculated on the basis of the absolute coordinate and the coordinate of the target spot. And the image signal acquired by the CCD camera mounted on the robot is captured at every sampling time in order for the robot to automatically avoid the obstacle and finally to reach the destination. The image processing board consists of DSP (TMS320VC33), ADV611, SAA7111, ADV7l76A, CPLD(EPM7256ATC144), and SRAM memories. In the second part, the visual feedback control has two types of vision algorithms: obstacle avoidance and path planning. The first algorithm is cell, part of the image divided by blob analysis. We will do image preprocessing to improve the input image. This image preprocessing consists of filtering, edge detection, NOR converting, and threshold-ing. This major image processing includes labeling, segmentation, and pixel density calculation. In the second algorithm, after an image frame went through preprocessing (edge detection, converting, thresholding), the histogram is measured vertically (the y-axis direction). Then, the binary histogram of the image shows waveforms with only black and white variations. Here we use the fact that since obstacles appear as sectional diagrams as if they were walls, there is no variation in the histogram. The intensities of the line histogram are measured as vertically at intervals of 20 pixels. So, we can find uniform and nonuniform regions of the waveforms and define the period of uniform waveforms as an obstacle region. We can see that the algorithm is very useful for the robot to move avoiding obstacles.

• Proceedings of the KSR Conference
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• 2007.11a
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• pp.551-557
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• 2007

This paper describes a study on the permeability reduction of the riverbed ground during urban railway tunnel construction. The research is mainly concentrated on the study of the grouting or injection methods among permeability reduction methods which can be adapted in the riverbed ground. Firstly, the various grouting methods are theoretically reviewed and compared based on the previous research papers and case study results. It is also evaluated the grouting methods in view of a safe construction of the river crossing railway tunnel. Baced on the literature review and previous construction data, the design technology of grouting methods considering the long term hydro-geological behaviour in the riverbed, is suggested. Two injection methods namely, Natural Durable Stabilizer(N.D.S) and Space-Multi Injaction Grouting(S.M.I) methods, are introduced as new approach methods which can be adopted to modify the riverbed ground. In order to evaluate the ground that grouted and modified by the N.D.S and S.M.I method, the pilot test programmes including the field and laboratory permeability tests, are carried out in the river crossing tunnel construction sites. The results obtained from pilot test programme, are also reviewed. In conclusion, the grouting efficiency of the S.M.I method using the non-alcalimeter silica sol is better than that of NDS method using cement. In addition, it hopes that the research results are contributed to develop the grouting design technology.

• Journal of Life Science
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• v.29 no.11
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• pp.1208-1217
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• 2019

Saposhnikovia has been used as a traditional medicinal herb in Asia because of the reported anti-inflammatory, anti-allergic rhinitis, pro-whitening, anti-atopy, anti-allergy, and anti-dermatopathy effects of the phytochemical compounds it contains. In this study, we investigated the antioxidant effects of a Saposhnikovia extract after fermentation by Lactobacillus plantarum BHN-LAB 33. Saposhnikovia powder was inoculated with L. plantarum BHN-LAB 33 and fermented at $37^{\circ}C$ for 72 hr. After fermentation, the total polyphenol content of the Saposhnikovia extract increased by about 14%, and the total flavonoid content increased by about 9%. The superoxide dismutase-like activities, DPPH radical scavenging, ABTS radical scavenging, reducing power activity, and tyrosinase inhibition activity also increased after fermentation by approximately 70%, 80%, 45%, 39%, and 44%, respectively. The results confirmed that fermentation of a Saposhnikovia extract by L. plantarum BHN-LAB 33 is an effective way to increase the antioxidant effects of the extract. The bioconversion process investigated in this study may have the potential to produce phytochemical-enriched natural antioxidant agents with high added value from Saposhnikovia matrices. These results can also be applied to the development of improved foods and cosmetic materials.