• Journal of fish pathology
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• v.24 no.1
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• pp.29-37
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• 2011

Effects of temperature ($13{\pm}1.5^{\circ}C$, $23{\pm}1.5^{\circ}C$) on the pharmacokinetic properties of nalidixic acid (NA) and piromidic acid (PA) were studied after oral administration to cultured black rockfish, Sebastes schlegeli. Serum concentrations of NA and PA were determined using HPLC-UV detector after a single dosage of 60 mg/kg body weight. At $23{\pm}1.5^{\circ}C$, the peak serum concentrations of NA and PA, which attained at 24 h post-dose, were 5.87 and $0.43\;{\mu}g/ml$, respectively. At $13{\pm}1.5^{\circ}C$, the peak serum concentrations of NA and PA, which attained at 10 h post-dose, were 6.22 and $1.57\;{\mu}g/ml$, respectively. Better absorption of PA was noted at $13{\pm}1.5^{\circ}C$ compared to $23{\pm}1.5^{\circ}C$. However, absorption of NA was not affected significantly by temperature. The elimination of NA and PA from serum of black rockfish was considerably faster at $23{\pm}1.5^{\circ}C$ than at $13{\pm}1.5^{\circ}C$. The kinetic profile of absorption, distribution and elimination of NA and PA in serum were analyzed by fitting to a one compartment model, with WinNonlin program. The AUC, $T_{1/2}$, $T_{max}$ and $C_{max}$, respectively, were: $161.25\;{\mu}g{\cdot}h/ml$, 0.15 h, 12.29 h and $8.91\;{\mu}g/ml$ at $23{\pm}1.5^{\circ}C$, and $134.12{\mu}g{\cdot}h/ml$, 0.18 h, 8.79 h and $5.00\;{\mu}g/ml$ at $13{\pm}1.5^{\circ}C$ with NA; $41.57\;{\mu}g{\cdot}h/ml$, 0.58 h, 8.24 h and $0.21\;{\mu}g/ml$ at $23{\pm}1.5^{\circ}C$, and $40.36\;{\mu}g{\cdot}h/ml$, 0.59 h, 5.04 h and $1.20\;{\mu}g/ml$ at $13{\pm}1.5^{\circ}C$ with PA.

• Research in Plant Disease
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• v.23 no.4
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• pp.314-321
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• 2017

Acidovorax valerianellae had been reported a causal agent of bacterial black spot disease on corn salad in France, 2003 and on watermelon in Korea 2011. In this study, difference in host specificity between 2 groups, corn salad strains and watermelon strains, of Acidovorax valerianellae was recognized and compared. In the pathogenicity test, all 5 watermelon strains showed pathogenicity on the 6 Cucurbitaceae plants but not on corn salad, whereas 4 corn salad strains showed pathogenicity only on the corn salad. Utilization of Biolog substrates was different between watermelon strains and corn salad strains on 4 substrates, Malonic Acid, ${\alpha}-Hydroxybutyric$ Acid, ${\alpha}-Keto$ Butyric Acid, and Glycyl-L Glutamic Acid. The phylogenetic tree built with the 16S rDNA sequences showed that all of A. valerianellae stains was grouped into 1 clade separating from the other species of Acidovorax genus. Within A. valerianellae clade, watermelon strains and corn salad strains were separated into 2 sub-groups. REP-PCR analysis also separated the two groups. Host specificity, substrate utilization, and some genetic characteristics suggested that there are two pathogenic groups, watermelon group and corn salad group in A. valerianellae.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.948-954
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• 2017

The objective of this study was to investigate the relationship between muscle fiber characteristics and fatty acid composition of four major muscles in Korean native black goat (KNBG). Longissimus lumborum (LL), psoas major (PM), semimembranosus (SM), and gluteus medius (GM) were obtained from five male KNBGs of 36 mon of age and subjected to histochemical analysis and to determine fatty acid composition and meat quality traits. There were significant (p<0.05) differences in fiber number percentage (FNP) and fiber area percentage (FAP) of fiber types among these four muscles. PM had the highest FNP of type I and the lowest FNP of type IIB, while SM had the highest FNP of type IIB. The highest fat content was observed in LL while SM had the lowest fat content. The proportions of SFA and MUFA were significantly (p<0.05) different among four muscles due to differences in the majority of fatty acids such as oleic (C18:1) and palmitic (C16:0) acids. The PUFA/SFA ratio was significantly (p<0.05) different among four muscles, and the highest PUFA/SFA ratio was observed in PM. Results suggested that LL and PM might be healthful because of higher desirable fatty acid value and PUFA/SFA ratio, respectively. Also, data showed that correlations between muscle fiber types and fatty acids proportion of goat muscles were reversed with those of cattle muscles.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.314-322
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• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.258.1-258.1
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• 2002

Piperine (piperinoyl-piperidine) is a nitrogenous pungent substance contained in black pepper. the well know spice obtained from Piper nigrum L. (Piperaceae). Pharmacological studies have shown that piperine reduces inflammation and pain. possesses anticonvulsant and antiulcer activity. protects the liver and has deleterious effects on testis function. Prostaglandins(PGs) are a family of intercellular and intracellular messengers derived from arachidonic acid(AA) by phospholipase(PL) and cyclooxygenase(COX). (omitted)

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.73-77
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• 2005

Contents of isoflavone, phenolic acids, tocopherol, and anthocyanin in black soybean (Glycine max) were measured by HPLC. To compare antioxidative activities of main black soybean components, antioxidative effects of the same levels of commercial standard components were measured by Trolox equivalent antioxidant capacity assay (TEAC). Most effective component was gentisic acid followed by anthocyanin, p-coumaric acid, ferulic acid, genistein, syringic acid, and daidzein. TEAC assay results revealed genistein in isoflavone, gentisic acid in phenolic acids, p-tocopherol in tocopherol, and anthocyanin showed highest antioxidative and synergistic acitivities, with anthocyanin showing strongest synergy effect.

• Food Science and Preservation
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• v.18 no.3
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• pp.349-357
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• 2011

This study was performed to examine the quality and antioxidant activity of pork ham with various levels of black garlic extracts. Pork ham manufactured from black garlic extracts with 15 brix (1% (H1), 1.5% (H2), 2% (H3)) and 30 brix (0.2% (H4), 0.5% (H5), 1% (H6) were stored for 28 days at $8{\pm}1^{\circ}C$ and analyzed with an interval of 7 days. In the sensory evaluation, the garlic odor was increased as the garlic extract adding level larger, whereas color, flavor, juiciness, texture and acceptability were not showed significant differences. The pH values of pork products were increased as the level of black garlic extracts increased. The shear force value of groups (H4~H6) with the addition of 30 brix extracts addition were significantly higher than those groups with 15 brix extracts addition (H1~H3) throughout the storage period. Furthermore, the TBARS (thiobarbutric acid reactive substance) content of the pork ham containing various levels of black garlic extract were lower than that of the control group as storage period increased. Thus, black garlic extracts have a potential application for the pork products to inhibit of lipid oxidation.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.457-463
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• 2014

The effects of feeding of diets based on roughage supplemented with concentrate on the carcass and meat quality attributes of Korean black goats were investigated. The 40 male goats at 5 mon age were divided into four treatment groups; T1 (1.5%), T2 (2.0%), T3 (2.5%) and T4 (ad libitum) feeding of concentrate with ad libitum rice straw. Forty bucks at the end of the feeding were fasted for 12 h before slaughter and were then slaughtered. For carcass measurement, cold buck carcasses were examined after 24 h of chilling at $5^{\circ}C$. The carcasses were chilled in refrigerator at $2{\pm}2^{\circ}C$ for 24 h, then the longissimus dorsi muscle was removed from the carcasses. The samples were separately vacuum packaged, frozen and stored at $-20^{\circ}C$ for up to 1 mon, prior to physicochemical evaluations. Carcass yields were greatly affected by rate of concentrate feeding. T4 showed the heaviest live and carcass weights and the highest dressing and fat percentages (p<0.05). The moisture contents were lower in T4 compared with other treatments, while the crude protein and fat contents were higher (p<0.05). mono-unsaturated fatty acid in T4 was significantly higher than others, which showed the highest percentages of oleic acid (C18:1). For the sensory test, T4 was tenderer and produced better flavor scores than others. Increasing the level of concentrate in the diet resulted in an improvement in growth performance, and carcass and physicochemical characteristics of goat meats.

• Nutrition Research and Practice
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• v.12 no.1
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• pp.13-19
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• 2018

BACKGROUND/OBJECTIVES: One of the mechanisms considered to be prevalent in the development of Alzheimer's disease (AD) is hyper-stimulation of microglia. Black chokeberry (Aronia melanocapa L.) is widely used to treat diabetes and atherosclerosis, and is known to exert anti-oxidant and anti-inflammatory effects; however, its neuroprotective effects have not been elucidated thus far. MATERIALS/METHODS: We undertook to assess the anti-inflammatory effect of the ethanolic extract of black chokeberry friut (BCE) in BV2 cells, and evaluate its neuroprotective effect in the lipopolysaccharide (LPS)-induced mouse model of AD. RESULTS: Following stimulation of BV2 cells by LPS, exposure to BCE significantly reduced the generation of nitric oxide as well as mRNA levels of numerous inflammatory factors such as inducible nitric oxide synthase (iNOS), cyclooxygenase 2 (COX-2), interleukin 1 beta ($IL-1{\beta}$), and tumor necrosis factor alpha ($TNF-{\alpha}$). In addition, AD was induced in a mouse model by intraperitoneal injection of LPS ($250{\mu}g/kg$), subsequent to which we investigated the neuroprotective effects of BCE (50 mg/kg) on brain damage. We observed that BCE significantly reduced tissue damage in the hippocampus by downregulating iNOS, COX-2, and $TNF-{\alpha}$ levels. We further identified the quinic acids in BCE using liquid chromatography-mass spectrometry (LCMS). Furthermore, we confirmed the neuroprotective effect of BCE and quinic acid on amyloid beta-induced cell death in rat hippocampal primary neurons. CONCLUSIONS: Our findings suggest that black chokeberry has protective effects against the development of AD.

• Journal of the Korean Society of Floral Art and Design
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• no.42
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• pp.23-35
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• 2020

Standard carnations are widely used in flower design as a mass flower, but there is a limit to the use in that it can not be used in various colors in addition to its own color. The purpose of this study was to investigate how does artificial dyes affect vase life, using standard carnations, and to improve utilization of dyeing carnations in floral design. Using standard carnation 'White Liberty', dyeing experiment was performed according to four kinds of chemicals for each of six dyes. Six different dyes from Koch(Robert Koch industries Inc., USA) as follows light blue(2386), lime green(2315), christmas red(2506), lavender(2200), orange fire(2268) and black(2012) have been used and four different chemicals as follows distilled water, 4% ethanol, 3% sucrose and 100mg·L^-1 citric acid have been used with the cut Dianthus caryophyllus 'White Liberty'. As a result, six different dyes showed fast and excellent dyeing with 3% sucrose and 100mg·L^-1 citric acid treatment. But vase life in other dyes except black and lavender tended to be similar to control(7 days).