• Molecules and Cells
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• v.28 no.5
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• pp.431-439
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• 2009

Rice Oryza sativa accelerated cell death and resistance 1 (OsACDR1) encodes a putative Raf-like mitogen-activated protein kinase kinase kinase (MAPKKK). We had previously reported upregulation of the OsACDR1 transcript by a range of environmental stimuli involved in eliciting defense-related pathways. Here we apply biochemical, gain and loss-of-function approaches to characterize OsACDR1 function in rice. The OsACDR1 protein showed autophosphorylation and possessed kinase activity. Rice plants overexpressing OsACDR1 exhibited spontaneous hypersensitive response (HR)-like lesions on leaves, upregulation of defense-related marker genes and accumulation of phenolic compounds and secondary metabolites (phytoalexins). These transgenic plants also acquired enhanced resistance to a fungal pathogen (Magnaporthe grisea) and showed inhibition of appressorial penetration on the leaf surface. In contrast, loss-of-function and RNA silenced OsACDR1 rice mutant plants showed downregulation of defense-related marker genes expressions and susceptibility to M. grisea. Furthermore, transient expression of an OsACDR1:GFP fusion protein in rice protoplast and onion epidermal cells revealed its localization to the nucleus. These results indicate that OsACDR1 plays an important role in the positive regulation of disease resistance in rice.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.13-19
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• 2013

This study was carried out to find the optimal conditions for red cabbage seed sprouts in terms of their physicochemical and sensory qualities by electron-beam irradiation, cultivation and storage using the response surface methodology (RSM). Moisture content ($R^2$=0.9638) was affected by irradiation dose and cultivation time. Total phenolics content ($R^2$=0.9117) was mainly affected by irradiation dose, but carotenoid content ($R^2$=0.8338) was affected in the order of irradiation dose, cultivation time and storage time. Sensory properties were also affected by irradiation dose, and thus scores decreased as irradiation dose increased. The optimum conditions estimated by superimposing total phenolics content and overall acceptance were 2.2-3.8 kGy of the irradiation dose, 3.0-4.0 days of cultivation and 2.0-3.0 days of storage.

• Food Science of Animal Resources
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• v.30 no.3
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• pp.487-494
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• 2010

Cooked pork can be easily contaminated with Staphylococcus aureus during carriage and serving after cooking. This study was performed to develop growth prediction models of S. aureus to assure the safety of cooked pork. The Baranyi and Gompertz primary predictive models were compared. These growth models for S. aureus in cooked pork were developed at storage temperatures of 5, 15, and $25^{\circ}C$. The specific growth rate (SGR) and lag time (LT) values were calculated. The Baranyi model, which displayed a $R^2$ of 0.98 and root mean square error (RMSE) of 0.27, was more compatible than the Gompertz model, which displayed 0.84 in both $R^2$ and RMSE. The Baranyi model was used to develop a response surface secondary model to indicate changes of LT and SGR values according to storage temperature. The compatibility of the developed model was confirmed by calculating $R^2$, $B_f$, $A_f$, and RMSE values as statistic parameters. At 5, 15 and $25^{\circ}C$, $R^2$ was 0.88, 0.99 and 0.99; RMSE was 0.11, 0.24 and 0.10; $B_f$ was 1.12, 1.02 and 1.03; and $A_f$ was 1.17, 1.03 and 1.03, respectively. The developed predictive growth model is suitable to predict the growth of S. aureus in cooked pork, and so has potential in the microbial risk assessment as an input value or model.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.596-602
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• 2001

This study was conducted to find out optimum conditions of kanjang fermented with barley bran. Fermentation conditions for optimization of taste of kanjang made with barley bran was investigated with response surface methodology. Optimal conditions of salty taste was as follows, the content of meju: 15%, the content of salt: 7%, initial temperature: $24^{\circ}C$, middle temperature: $29^{\circ}C$ and end temperature: $14^{\circ}C$. Optimal conditions of palatable taste was as follows, the content of meju: 24%, the content of salt: 13%, initial temperature: $26^{\circ}C$, middle temperature: $25^{\circ}C$ and end temperature: $20^{\circ}C$. Optimal conditions of bitter taste was as follows, the content of meju: 28%, the content of salt: 18%, initial temperature: $35^{\circ}C$, middle temperature: $10^{\circ}C$ and end temperature: $38^{\circ}C$. Optimal conditions of overall acceptability was as follows, the content of meju: 15%, the content of salt: 19%, initial temperature: $30^{\circ}C$, middle temperature: $38^{\circ}C$ and end temperature: $23^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.4
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• pp.495-500
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• 1999

The carrageenans are linear, sulfated Polysaccharides extracted from various species of the Rhodophyta (marine red algae). The carrageenan backbone is based on a repeating disaccharide sequence of $\beta$-D-galactopyranose residues linked glycosidically through position 1 and 3, and $\alpha$-D-galactopyranose residues linked glycosidically through position 1 and 4. Carrageenans are typical food polysaccharides in that food applications overwhelmingly dominate their end uses. Other applications, hewer, including cosmetics, pharmaceuticals, industrial suspensions and paints are also of importance But because of its high degree of gelling and viscosity with low solubility, carrageenan is limited to use beyond $0.03\%$ as food additives. Response Surface Methodology was applied for optimizing the processing parameters of ultrasound treatment in order to produce low-molecular-weight carrageenan. The use of ultrasound significantly reduced viscosity of $\lambda$-carrageenan solutions. Optimal parameters for ultrasound reduction of carrageenan molecular weight were: temperature, $10^{\circ}C$; ultrasound intensity, 121.64 $W/cm^2$ ; tarrageenan concentration, $2\%$; treatment time, 40 min. As the gel permeation chromatogram of dextran standards (M.W.= 500,000 ; 260,000 ; 167,000 ; 71,400 ; 42,000) and ultrsound treated carrageenan, the molecular weight of ultrasound treated carrageenan were approximately 200,000 (peak 1) and 60,000 (peak 2), respectively.

• Journal of the Korean Recycled Construction Resources Institute
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• v.7 no.3
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• pp.243-254
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• 2019

In this study, problems of the waterproofing methods in which water leakage occurs in the upper slab of the underground parking lot of apartment houses and the requirements considering the characteristics of the upper slab, and selected the appropriate performance(proposal) for the composite polyurea process are reviewed. As a result of the study, it is necessary to review performance such as responsiveness to upper slab of the multi-unit underground parking lot that is comprised of (1) crack and behavior responsiveness, (2) surface integrity, (3) vertical watertight stability, (4) pressure layer construction, (5) impact and pressure response and (6) vehicle moving load. As a result of evaluating 5 items corresponding to the requirements for the soft and hard complex polyurea, all of them were found to meet the conditions, and each materials were improved by compounding the materials that had problems when applying a single-ply method, thereby clarifying the advantages and disadvantages of the material property. However, in order to apply to the actual site, additional evaluation on site applicability such as mock-up evaluation should be conducted, and subsequent studies on the applicability of the market through review of economic feasibility and maintenance is required.

• Food Science and Preservation
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• v.12 no.4
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• pp.344-349
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• 2005

Microwave-assisted process (MAP) was applied to extract antioxidant-related components from Thymus quinquecostatus var. japonica Hara. Microwave power(2,450 MHz, $0{\sim}160$ W) and extraction time($1{\sim}5\;min$) were used as independent variables($X_i$) for central composite design to yield 10 different extraction conditions. Response surface methodology was applied to predict optimum extraction conditions for dependent variables of extracts, such as total yield, total phenolics, flavonoid, and electron donation ability depending on different powers and extraction times of MAP. Determination coefficients($R^2$) of regression equations for dependent variables were higher than 0.93 excluding that of total phenolics, and microwave power was predicted more influential than extraction time in MAP (p<0.05). The optimal extraction time for each dependent variable was ranged from 3.36 to 4.97 min, but microwave power showed wide ranges depending on variables. The superimposed contour maps for maximized dependent variables illustrated extraction conditions of 64 to 100 W in microwave power and 2.9 to 4.0 min in extraction time.

• Food Science and Preservation
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• v.18 no.3
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• pp.319-327
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• 2011

This study was conducted to monitor the quality characteristics of mate (Ilex paraguarensis) ethanolic extracts via the response surface methodology. In the extraction conditions that were based on the central composite design with variations in the ethanol concentration (0-100%), extraction temperature($35-95^{\circ}C$), and the ratio of the solvent to the sample (10~30 mL/g). The extraction yield and total polyphenol content improved with the increase in the ethanol concentration than in the extraction temperature. The caffeic acid content increased with the decrease in the solvent ratio. The coefficients of determinations ($R^2$) were 0.8842 (p<0.05), 0.8729 (p<0.05), and 0.9205 (p<0.05) in terms of the electron donating ability, nitrite scavenging effect (pH 3.0), and SOD-like ability, respectively. The estimated conditions for the maximized extraction, including in terms of the yield, total polyphenol content, caffeic acid content, and electron donating ability, were a 21-48% ethanol concentration, a $76.4^{\circ}C$ extraction temperature, and 10-14mL/g solvent-to-sample ratio.

• Food Science and Preservation
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• v.19 no.4
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• pp.492-500
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• 2012

This study was conducted to develop a sauce prepared with sweet pumpkin and Korea Doenjang. The optimum conditions for manufacturing sweet pumpkin-doenjang sauce were investigated using the response surface methodology, based on the central composition design. The amount of stock added, the thickening agent, and doenjang were used as the independent variables, and the sensory characteristics (taste, flavor, color, and overall acceptability) were used as the dependent variables to evaluate the optimum conditions for the preparation of the sauce. The optimum conditions for the maximized-responses variables in the preparation of the sauce were 448.5 g of sweet pumpkin stock, 331.5 g of the thickening agent, and 20.0 g of doenjang. The quality characteristics of sweet pumpkin-doenjang sauce that was manufactured at optimum conditions were as follow: 89.55% moisture content, 0.70% crude protein, 0.10% crude lipids, and 0.71% crude ash. The pH of the sauce was 5.96; total acidity, 0.08%; and soluble solids, 6.80$^{\circ}Brix$. The total polyphenol content of the sauce was 5.70 mg/L. The electron-donating ability and reducing power of the sauce were, 14.24% and 1.64 OD, respectively.

• Food Science and Preservation
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• v.18 no.6
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• pp.986-992
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• 2011

The alcohol fermentation of apple juice was optimized as a preliminary study for the production of natural apple cider vinegar. To gain an optimal fermentation yield, a central composite design was used to investigate the effects of the independent variables [initial Brix (12/14/16/18/20, $X_1$), fermentation time(48/54/60/66/72h, $X_2$), and fermentation temperature(24/26/28/30/$32^{\circ}C$, $X_3$)] on the dependent variables (alcohol content, reducing sugar, Brix, acidity). The alcohol content was 3.4-6.4%, the reducing sugar was 1.93-6.24%, and the Brix was $6.1-13.8^{\circ}$. The alcohol content was mainly affected by the fermentation temperature and increased along with the fermentation time and temperature. The amount of the reducing sugar was significantly affected by the initial Brix and fermentation temperature. The optimal conditions for the alcohol content were found to be 15.22 initial Brix, 64.97 h fermentation time, and $31.56^{\circ}C$ temperature.