• The Korean Journal of Physiology and Pharmacology
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• v.22 no.5
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• pp.513-523
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• 2018

The tumor microenvironment greatly influences cancer cell characteristics, and acidic extracellular pH has been implicated as an essential factor in tumor malignancy and the induction of drug resistance. Here, we examined the characteristics of gastric carcinoma (GC) cells under conditions of extracellular acidity and attempted to identify a means of enhancing treatment efficacy. Acidic conditions caused several changes in GC cells adversely affecting chemotherapeutic treatment. Extracellular acidity did inhibit GC cell growth by inducing cell cycle arrest, but did not induce cell death at pH values down to 6.2, which was consistent with down-regulated cyclin D1 and up-regulated p21 mRNA expression. Additionally, an acidic environment altered the expression of atg5, HSPA1B, collagen XIII, collagen XXAI, slug, snail, and zeb1 genes which are related to regulation of cell resistance to cytotoxicity and malignancy, and as expected, resulted in increased resistance of cells to multiple chemotherapeutic drugs including etoposide, doxorubicin, daunorubicin, cisplatin, oxaliplatin and 5-FU. Interestingly, however, acidic environment dramatically sensitized GC cells to apoptosis induced by tumor necrosis factor-related apoptosis-inducing ligand (TRAIL). Consistently, the acidity at pH 6.5 increased mRNA levels of DR4 and DR5 genes, and also elevated protein expression of both death receptors as detected by immunoblotting. Gene silencing analysis showed that of these two receptors, the major role in this effect was played by DR5. Therefore, these results suggest that extracellular acidity can sensitize TRAIL-mediated apoptosis at least partially via DR5 in GCs while it confers resistance to various type of chemotherapeutic drugs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.613-617
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• 2011

This study was conducted to compare the quality of the brown rice (BR) and milled rice (MR) during storage. To assess quality, BR and MR were analysed by their fat acidity and flavor pattern using a SMart Nose$^{(R)}$. BR was stored for 30 days at $30^{\circ}C$, and analysed after 5, 15, 20, and 30 days of storage. MR produced in 2005, 2009, and 2010 were also tested. The fat acidity of both rice groups was increased with extended storage and the fat acidity of BR was more rapidly increased than that of MR in general. The flavor patterns from the SMart Nose$^{(R)}$ results were analyzed by the principal component analysis (PCA). The major groups of atomic mass unit (amu) for good discrimination contribution were from 41 to 85 amus. The PCA1 and PCA2 of BR were 95.64% and 2.78%, respectively when the samples were categorized by storage period. The PCA1 and PCA2 of MR were 81.18% and 13.85%, respectively when the samples were compared by production year. Both rice groups could be practically differentiated into flavor patterns by volatile properties for storage period. With regard to the correlation between fat acidity and flavor pattern, we could find that increasing storage period increased fat acidity value and changed flavor pattern from SMart Nose$^{(R)}$. Accordingly, SMart Nose$^{(R)}$ could be successfully used for easy screening and quality evaluation of stored rice.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.332-337
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• 2009

This study was performed to investigate the physiochemical and sensory characteristics of Kimchi with added Houttuynia cordata Thunb(HC). According to measurements for physicochemical characteristics, the three groups of tested Kimchi(HC juice, HC powder, control) did not show any significant differences in pH and hardness. However, the acidity of the Kimchi with added HC juice was found to be significantly higher. Regarding lightness, L values were not different among the three groups, while a and b values showed significant decreases. In descriptive analysis, Kimchi redness was lowest in the HC juice group, and difference in redness was identified between the HC juice and powder groups. One survey indicated that the Kimchi with added HC juice had a unique odor, but no difference was found between the HC powder group and the control group. Also, a survey on preference characteristics indicated there were no differences between the three groups. For the saltiness and acidity of the Kimchi with added HC, there was a significant negative correlation(p<0.05), in which stronger saltiness lower acidity. On the other hand, acidity and HC odor showed a significantly positive correlation(p<0.05). Furthermore, the L value showed a significantly negative correlation(p<0.05) with HC odor.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.316-319
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• 2003

Titratable acidity, pH, color, and pungency characteristics of commercial kimchi were investigated. Titratable acidity and of pH commercial kimchi waried significantly from pH 3.88 and titratable acidity 0.28% in non-fermented kimchi, to pH 6.20 and titratable acidity 1.13% in over-fermented one. Capsaicinoid contents of kimchi showed low pungency intensity of 0.18% to strong pungency intensity of 2.02, and American spice trading association value of kimchi samples ranged $0.52{\sim}4.1$.

• Food Science and Preservation
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• v.4 no.2
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• pp.123-130
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• 1997

To develop the prediction program for quality change of Citrus unshiu during marketing, we examined the quality characteristics of Citrus unshiu stored at experimental refrigerator set to 4, 8, 12 and 16$^{\circ}C$ for 2 months. According to the storage temperature the changes of quality characteristics were different respectively, but it was most severe during 16$^{\circ}C$ storage. Activation energy and Q10 value were 6683.16 cal/mol K and 1.53 respectively. The determination coefficient of regression equation of pH, acidity and vitamin C by surface response analysis were over 0.85. Using these regression equation, we developed the prediction program for the change of pH, acidity and vitamin C contents. The calculated values and experimental values of pH, acidity and vitamin C contents for short-term storage of Citrus unshiu were coincided well.

• Journal of Korean society of Dental Hygiene
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• v.19 no.6
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• pp.1077-1087
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• 2019

Objectives: The purpose of this study was to analyze the risk of dental caries and erosion associated with beverage consumption by measuring the sugar content and acidity of beverages for children, marketed in general food stores and cooperative living associations in Korea. Methods: Sixty types of children's beverages marketed in Korea were selected for the study. Calories, sodium, and carbohydrates in the nutrients per 100 ml, the sugar content, and pH of each beverage were measured. Frequency analysis, independent t-test, and one-way ANOVA were performed (p<0.05). Results: There was no significant difference in sugar content, calories, sodium, and carbohydrate content of regular and cooperative beverages, but the pH of cooperative beverages was significantly higher. Moreover, the mixed drinks had significantly lower sugar content, calories, and carbohydrates than fruit and juice, but the sodium content was significantly higher. Conclusions: When choosing beverages for children, caregivers should be able to easily access information about their impact on the child's oral health. Efforts should be made to maintain appropriate levels of sugar and acidity in beverages for children.

• Journal of the Korean Society of Food Culture
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• v.35 no.5
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• pp.450-458
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• 2020

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5℃), medium (10 and 15℃), and high (20℃) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer's preference test enrolling five consumers, Dongchimi fermented at 15℃ until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (-1, 2, 5℃) for four weeks after fermenting at 15℃ for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5℃ groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15℃ and storage at -1℃ for Dongchimi enables it to maintain the best quality for a long time.

• Journal of the Korean Institute of Landscape Architecture
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• v.30 no.1
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• pp.75-86
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• 2002

This study was conducted to analyze the change of soil characteristics effect on the condition of urban forest in Sasang parti located near Sasang Industrial Complex. The results of this study are as follows; 1. Soil hardness is increasing from the area of forest, to the entrance, to facilities in that order. Soil acidity pH4.19∼4.23 in Sasang park indicated a high acidity condition. High levers of K, Na, Mg, Ca are shown in the areas composed of high soil hardness. 2. Pinus thunbergii in the overstory tree layer, Alnus japonica in the understory tree layer, and Rhus sylvestris in the shurb layer are shown respectively as dominant species based on the ground survey and the compution of important value. Pinus thunbergii is decreasing, while Alnus japonica and increasing. 3. Oplismenus undulatifolius which has a strong tolerance for air pollution, is shown as a dominant species of herbaceous plants in Sasang park. There are 10 species of Harbaceous in Sasang park compared to 20 species in Molundae park. This shows that deversity in herbaceous plants are imported by air pollution. 4. Species diversity indices of Sasang park is 0.8738∼0.9700 compared to 1.0817∼ 1.233 in Molundae park is due to the good condition of soil environment in addition to air pollution effects. 5. The vitality of Pinus thunbergii is 16.41∼20.42ER in Sasang park, and 12.42∼ 16.81ER, in Molundae park. This shows that tree vitality are impacted by soil characteristics. The regression analysis between tree vitality and soil environment shows the effects of is soil hardness, soil moisture, soil acidity, K, Na, Mg, Ca.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.51-59
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• 2013

This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.9 no.6
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• pp.13-22
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• 2006

The purpose of this study is to propose rational methods in order to maintain vegetation condition and soil environment based on the analysis of tree growth in relation to the soil environment, which is one of the most significant environmental factors on vegetation condition in urban parks and open spaces. The result of the study can be described as below;The soil on every study site had strong acidity. In particular, study sites around industrial district and central business district showed extreme soil acidity. Therefore, soil management system is needed in urban parks and green spaces around those areas. Among Cambium Electric Resistance classified by locations of urban parks and open spaces, one in the costal area was the lowest. The Cambium Electric Resistance in the industrial area was the highest. Therefore, soil condition and locational environment in the industrial area are highly related to the Cambium Electric Resistance. Among the factors, which affect Cambium Electric Resistance in different locations, inorganic content was found to be the main factor in all of the study sites. Inorganic content was an important factor to the Cambium Electric Resistance in study sites located in industrial and central business districts. In the study sites located in costal area, Soil acidity was found to be other important factors that affect Cambium Electric Resistance. To improve the soil acidity, soil buffering ability should be improved from activating microorganisms in the soil by using lime and organic material, Since it takes a long time to make a change in the soil structure, well planed maintenance system is required by mid-term or long-term plans.