• Journal of Life Science
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• v.27 no.2
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• pp.139-148
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• 2017

The inhibition of tyrosinase, a key enzyme in mammalian melanin synthesis, plays an important role in preventing skin pigmentation and melanoma. Therefore, tyrosinase inhibitors are very important in the fields of medicine and cosmetics. However, only a few tyrosinase inhibitors are currently available because of their toxic effects on skin or lack of selectivity and stability. Therefore, we synthesized a novel series of (E)-2-(substituted benzylidene)-2,3-dihydro-1H-cyclopenta[a]naphthalen-1-one derivatives and evaluated their inhibitory effects on mushroom tyrosinase, with the aim of discovering a novel tyrosinase inhibitor. Among 19 derivatives, MHY3655 ($IC_{50}=0.1456{\mu}M$) showed the strongest inhibitory effect on tyrosinase activity compared to kojic acid ($IC_{50}=17.2{\mu}M$), a well-known tyrosinase inhibitor. In addition, MHY3655 showed competitive inhibition on Lineweaver-Burk plots. We confirmed that MHY3655 strongly interacts with mushroom tyrosinase residues through the docking simulation. Substitutions with a hydroxy group at both R2 and R4 in the phenyl ring indicated that these groups play a major role in the high binding affinity to tyrosinase. Further, MHY3655 did not show cytotoxicity at the concentrations tested in B16F10 melanoma cells. In conclusion, the novel compound MHY3655 potentially shows tyrosinase inhibitory activity, and it could be used as an ingredient in whitening cosmetics.

• Journal of Life Science
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• v.27 no.7
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• pp.805-811
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• 2017

In the previous paper, we isolated a bacterium that can hydrolyze various organic materials from soybean paste, including cellulose, lipids, starch, and protein. The activity and chemical properties of the crude enzymes produced by the isolate Bacillus subtilis CK-2 were further investigated. Cellulase showed the highest activity at pH 5.0 and $55^{\circ}C$. The stability of cellulase was maintained within the ranges of pH 5.0~10.0 and $20{\sim}50^{\circ}C$. Cellulolytic enzymes were activated by a $Co^{2+}$ ion, demonstrating the highest activity at a 0.45%(w/v) concentration of $Co^{2+}$. The optimal conditions for amylase were pH 5.0 and $50^{\circ}C$. The activity of amylase was stable within the ranges of pH 4.0~5.0 and $20{\sim}50^{\circ}C$. The $Co^{2+}$ ion was also necessary for amylase activity, which was the highest at a 0.2%(w/v) concentration of $Co^{2+}$. The optimal pH and temperature conditions of protease were pH 8.0 and $50^{\circ}C$. The activity of protease was stable within the ranges of pH 7.0~8.5 and $20{\sim}50^{\circ}C$. Protease activity was catalyzed by $Mn^{2+}$, which was the highest at a 0.125%(w/v) concentration of $Mn^{2+}$. The isolate B. subtilis CK-2 demonstrated a high activity of autolysin. Based on these results, we identified and suggested the optimal pH, temperature, and metal ion concentration in the use of the hydrolytic enzymes of B. subtilis CK-2 for industrial purposes.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.110-116
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• 1994

In order to study the effects of enzyme modification on the physico-chemical and functional properties of myofibrillar protein prepared from the frozen sardine, Sardinops melanostica, the protein was hydrolyzed with pepsin under the enzyme-substrate ratio 1:100 at $37^{\circ}C$ and pH 1.65 for 1, 4, 8, 12, and 24 hr, respectively. The properties of pepsin-modified sardine myofibriliar protein were determined. The extents of proteolysis with pepsin as a fuction of time was showed a typical enzyme hydorlysis curve with an initial region of 4 hour period followed by plateau region. The SDS-acrylamide slab gel electrophoresis patterns of pepsin-modified proteins showed mainly disappearances of minor protein bands, but no changes of main protein bands. The gel filtration patterns through Sephadex G-75 of sardine myofibrillar protein showed two big peaks and three small peaks. All the small peaks were disappearanced by proteolysis with pepsin in one hour. and during the period of proteolysis the fast big peak became gradually smaller and the late big peak eluted more slowly. By proteolysis, the emulsifying activity and emulsifying capacity of sardine myofibrillar protein were all decreased. The effects of pepsin-modification on emulsifying capacity were greater than those on emulsifying activity of protein. The aeration capacity of the protein was increased about 1.9 folds and the foam stability decreased to 0.6 folds of control by pepsin-modification. The pepsin-modified sardine myofibrillar proteins showed about 0.6 folds of heat coagulation and 1.4 folds of viscosity of control. The pH dependence of solubilities of sardine myofibrillar protein showed two isoelectric areas of pH 5 and 9. The pepsin-modified protein showed more clear pH dependences at the early stage but not at the late stage of proteolysis.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.255-262
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• 2002

This experiment was performed to improve the stability of Lactobacillus fermentum YL-3 as a poultry probiotics. The culture conditions that improve acid tolerance of L. fermentum YL-3 were investigated by changing several factors such as medium composition, temperature, anaerobic incubation and culture time. Also, L. fermentum YL-3 was encapsulated with alginate, calcium chloride and chitosan. The stable culture conditions of L. fermentum YL-3 were obtained in anaerobic incubation using MRS media without tween 80 for 20 hour at $42^{\circ}C$. The capsule after treatment with 1% chitosan was formed close membrane by a bridge bond. Immobilization of L. fermentum YL-3 in capsule was observed by confocal laser scanning microscopy, and cell viability was $2.0{\times}10^9\;CFU/g$ above the average. L. fermentum YL-3 capsule after acid treated at pH 2.0 for 3 hour survived about 40%, but those encapsulated with 1% chitosan survived about 65%. Survival rate of capsule stored at room temperature decreased about $2{\sim}3$ log cycle during 3 weeks, but viability of capsule stored at $4^{\circ}C$ during 3 weeks maintained almost $10^8\;CFU/g$ levels.

• Korean Journal of Food Science and Technology
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• v.12 no.4
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• pp.292-298
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• 1980

In order to improve the storage stability of powdered soybean curd, moisture sorption characteristics of the curd stored at specific relative humidity and temperature were investigated. The results obtained are summarized as follows; 1. When the fresh soybean curd (2cm thickness) was dried in a hot air drier at $55^{\circ}C$, it took 18 hrs to reduce its moisture content from 85% to 8.8%, and drying rate was very high during the first 5 hrs. 2. Equilibrum moisture content (E.M.C.) of powdered soybean curd by freeze drying was higher than that of sample by got air drying, but the particle size did not influence E. M. C. 3. The monolayer value of freeze dried powder of high E. M. C was higher than that of the hot air dried(8.30 vs 7.35). 4. The free energy for moisture absorption of freeze dried powder at 11% RH were 1285.1 cal/mole, 1323.5 cal/mole at $15^{\circ}C$ and $30^{\circ}C$, respectively, and the free energy of freeze dried product was lower that of hot air dried product. 5. The moisture sorption rate constant was not affected by particle size, and it showed that the moisture sorption rate decreased as temperature was increased. The rate constant of powder produced by freeze drying were 0.00804 at $15^{\circ}C$ and 0.00696 at $30^{\circ}C$.

• The Journal of the Korea Contents Association
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• v.15 no.11
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• pp.93-103
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• 2015

In this study, it has an intention of arranging an implication based on an effective introduction of a wage peak system in Japan to settle a mandatory retirement at sixty according to a legalization of retirement age at sixty smoothly. Institutionally, retirement age guaranteed type that reduces wage from certain period before retirement is of great importance. In Japan, mainly features the extension of retirement age that focus on keeping aged employment after retirement. In the introduction of the wage peak system, Korea attaches importance to the wage cost savings, but Japan puts emphasis on using aging workforce. Korea wants to promote the aged employment for retirement age at 60, whereas Japan actively push ahead with retirement age 65 and after that time. South Korea needs to reinforce the pensionable age and the connection though the extension of retirement age via the manpower utilization, employment promotion and the stability. It is necessary to prepare a institutional plan to try not to make a gap of the pensions by guaranteeing or extending the retirement age connect to the age of pensioners though the wage peak system. To activate the wage peak system, it is necessary to acknowledge a legal improvement that concedes rational changes such as the rule of employment. An active interpretation is needed currently though, it is more necessary to review the stipulation and the rational changes of the rule of employment that is established by a precedent like the Japanese legislation case. When a disadvantageous change of works rules is made, it is able to consider establishing the provision in the Act on age Discrimination Prohibition in Employment and Aged Employment Promotion, therefore it won't be able to apply the regulation in the rational criterion that satisfies the standards, rather than amending a Article 94 of the Labor Standards Act that makes accepting the approval of the majority of workers.

• Journal of the Korean Geotechnical Society
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• v.32 no.10
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• pp.41-53
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• 2016

Stability of the braced earth wall in the composite ground, which is composed of the jointed base rocks and the soil strata depends on the earth pressure acting on it. In most cases, the earth pressure is calculated by the empirical method, in which base rocks are considered as a soil strata with the shear strength parameters of base rocks. In this case the effect of the joint dips of the jointed base rocks is ignored. Therefore, the calculated earth pressure is smaller than the actual earth pressure. In this study, the magnitude and the distribution of the earth pressure acting on the braced wall in the composite ground depending on the joint dips of the base rocks and the ratio of soil strata and base rocks were experimentally studied. Two dimensional large-scale model tests were conducted in a large scale test facility (height 3.0 m, length 3.0 m and width 0.5 m) by installing 10 supports in a scale of 1/14.5. The test ground was presumed with the base rock ratio of the composite ground of 65%:35% and 50%:50% and with the joint dips for each base rock layer, $0^{\circ}$, $30^{\circ}$, $45^{\circ}$ and $60^{\circ}$, respectively. And then finite element analyses were performed in the same condition. As results, the earth pressure on the braced wall increased as the base rock layer's joint dips became larger. And earth pressure at the rock layer increased as the rock rate became larger. The largest earth pressure was measured when the base rock rate was 50% (R50) and the rock layer's joint dips was $60^{\circ}$. Based on these results, a formular for the calculation of the earth pressure in the composite ground could be suggested. Distribution of earth pressure was idealized in a quadrangular form, in which the magnitude and the position of peak earth pressure depended on the rock ratio and the joint dips.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Journal of the Korean GEO-environmental Society
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• v.16 no.12
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• pp.45-52
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• 2015

With the rising interest in the environment, more attention on ecological restoration for damaged slope surface to restore its original state has been drawn. Generally, the most useful method is vegetation based spray work. This method uses green soil including sewage sludge, sawdust, paper sludge, and weathered granite soil. However, because there are neither accurate information nor test values about green soil, green soil is often lost by environmental factors such as rainfalls and strong winds. To solve the problem of green soil, it is necessary to prepare design standards about green soil, and conduct studies to deal with green soil loss in consideration of various variables including basic material property, soil quality of slope surface, and weather. This study was conducted in the mixture of green soil and eco-friendly soil stabilizer. With green soil, basic material property test and compaction test were conducted for the analysis on the basic characteristics of green soil. In the mixture with soil stabilizer at a certain ratio, we conducted shear strength test depending on the ratio in order to analyze the maximum shear strength, cohesion and the change in internal friction angles. Furthermore, in the mixture ratio of green soil and soil stabilizer, which is the same as the ratio in the shear strength test, an inclination of slope surface was made in laboratory for the analysis on erosion and germination rate. Finally, this study evaluated the most effective and economic mixing ratio of soil stabilizer to cope with neighboring environmental factors. According to the test, the shear strength of green soil increased up to 51% rely onto the mixing ratio of and a curing period, and its cohesion and internal friction angle also gradually increases. It is judged that the mixture of soil stabilizer was effective in improving shear strength and thereby increased the stability of green soil.

• The Journal of Korean Academy of Prosthodontics
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• v.47 no.3
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• pp.320-327
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• 2009

Statement of Problem: Although many efforts have been continually made to estimate long term prognosis of removable partial dentures, the complication of removable partial dentures was still found because of inaccurate fabrication procedure and improper maintenance care. Purpose: The purpose of this study was to evaluate the clinical status of removable partial dentures. Material and methods: A total of 112 individuals with 153 removable partial dentures (35 - 87 years, 64 women and 48 men) were examined by intra-oral examination, diagnostic cast and radiographic examination. Results and conclusion: The results of this study were as follows: 1. Length of service of removable partial dentures was $5.3{\pm}4.3$ years (mean), 4.0 years (median). 2. A total of 45 removable partial dentures were considered failures. The loss of 18 abutments of 369 was founded. 3. Type of arch, Kennedy classification and type of opposite dentition were found to have no influence on longevity and success rate of removable partial dentures (P > .05). 4. Most common major connector was the palatal plate in maxilla and the number of lingual bar and linguoplate designed in mandible were similar. 5. The circumferential type retainer was the most commonly used retainer. 6. Sixty-three percent of the class I and II removable partial dentures incorporated indirect retention into the design. 7. Approximately 81% of the removable partial dentures had at least one defect. Excessive wear of posterior teeth (27.9%), lack of integrity (23.2%), lack of stability (22.6%) were frequent defects of removable partial dentures.