• Journal of Life Science
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• v.30 no.10
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• pp.886-895
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• 2020

The development of novel peptide antibiotics with potent antimicrobial activity and anti-inflammatory activity is urgently needed. In a previous work, we performed an in-silico analysis of the Papilio xuthus transcriptome to identify putative antimicrobial peptides and identified several candidates. In this study, we investigated the antibacterial and anti-inflammatory activities of papiliocin 3, which was selected bioinformatically based on its physicochemical properties against bacteria and mouse macrophage Raw264.7 cells. Papiliocin 3 showed antibacterial activities against E. coli and S. aureus without inducing hemolysis and decreased the nitric oxide production of the lipopolysaccharide-induced Raw264.7 cells. Moreover, ELISA and Western blot analysis revealed that papiliocin 3 reduced the expression levels of pro-inflammatory enzymes, such as inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and prostaglandin E₂ (PGE₂). In addition, we examined whether papiliocin 3 could inhibit the expression of pro-inflammatory cytokines (interleukin-6 and interleukin-1β) in LPS-induced Raw264.7 cells. We found that papiliocin 3 markedly reduced the expression level of cytokines through the regulation of mitogen-activated protein kinases (MAPK) and nuclear factor kappa B (NF-κB) signaling. We also confirmed that papiliocin 3 binds to bacterial cell membranes via a specific interaction with lipopolysaccharides. Collectively, these findings suggest that papiliocin 3 could be a promising molecule for development as a novel peptide antibiotic.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.3
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• pp.249-258
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• 2017

The purpose of this study was to investigate the effects of envrionmental factors on the ecological responses, yield, and quality properties and physicochemical characteristics of yacon cultivated in various regions of Korea. Experiments were carried out in eight regions from 2010 to 2013. The temperature range in Jinbu, Bonghwa, Cheolwon, and Gangneung during the growth period of yacon cultivation was $17.5-24.6^{\circ}C$. The total yield and marketable yield of tuberous root in Jinbu were 4,065 and 3,196 kg/10a, respectively. The sugar content of yacon tuberous roots comprised 0.11-0.20% fructose, 0.11-0.37% glucose, 0.39-0.68% sucrose, 0.07-0.37% reducing sugar, and 7.03-9.62% fructo-oligosaccharides. The content of fructo-oligosaccharides, which is a functional substance, was the highest in yacon cultivated in Jinbu. Based on the productivity and functional fructo-oligosaccharides, the optimum areas to cultivate yacon are Jinbu and Bonghwa, which are located in the middle-highland zone (500-560 m) and have a suitable growth temperature of $18-25^{\circ}C$. The results of the present study indicate that temperature could be the factor with the greatest influence on the root growth of yacon.

• Analytical Science and Technology
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• v.28 no.3
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• pp.182-186
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• 2015

In this study, the porous CuO/MnO₂ catalyst was prepared through the co-precipitation process from an aqueous solution of potassium permanganate (KMnO₄), manganese(II) acetate (Mn(CH₃COO)₂·4H₂O) and copper(II) acetate (Cu(CH₃COO)₂·H₂O). The phase change in MnO₂ was analyzed according to the reaction molar ratio of KMnO₄ to Mn(CH₃COO)₂. The reaction mole ratio of KMnO₄ to Mn(CH₃COO)₂·4H₂O was varied at 0.3:1, 0.6:1, and 1:1. The aqueous solution of Cu(CH₃COO)₂ was injected into a mixed solution of KMnO₄ and Mn(CH₃COO)₂ to 10~75 wt% relative to MnO₂. The Cu ion co-precipitates as CuO with MnO₂ in a highly dispersed state on MnO₂. The physicochemical property of the prepared CuO/MnO₂ was analyzed by using the TGA, DSC, XRD, SEM, and BET. The different phase types of MnO₂ were prepared according to the reaction mole ratio of KMnO₄ to Mn(CH₃COO)₂·4H₂O. The results confirmed that the porous CuO/MnO₂ catalyst with γ-phase MnO₂ was produced in the reaction mole ratio of KMnO₄ to Mn(CH₃COO)₂ as 0.6:1 at room temperature.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.626-632
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• 2013

This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.

• Korean Journal of Environmental Agriculture
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• v.5 no.1
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• pp.48-54
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• 1986

Because of the drastic development of nuclear industries, the contamination of natural environments by the disposal of radioactive materials which are released from nuclear facilities have aroused a considerable concern in relation to agricultural practices. Therefore the present investigation, through pot experiment, was performed to find out the aspect of the uptake of $Sr^{90}$ by rice plants and its distribution in them in five different types(physicochemical and minerallogical properties) of paddy soils. The results obtained were as follows; 1) Visual toxic symptoms on the growth of rice plant due to treatment of $Sr^{90}$ up to $40{\mu}Ci/10㎏$ in a pot were not observed even though uptake of $Sr^{90}$ by rice plant was proportionally increased with the $Sr^{90}$ treatment. 2) Distribution of $Sr^{90}$ in the rice plant was the highest in the leaves (84.5%) followed in the order by stems (13.5%) and rough grain (2.0%). The ratio of $Sr^{90}$ to Ca was higher in the leaves (872) and stems (667) than in the rice grain (89). 3) $Sr^{90}$ absorption in the rice plant ranged $0.15{\sim}0.30%$ at harvesting time. Uptake of $Sr^{90}$ by rice plants decreased by the increase of soil pH and exchangeable canons in the soils, but $Sr^{90}$ uptake increased when nitrogen, organic matter and clay content in soil was high, and uptake of this nuclide in the rice plant was higher with low Illite and Vermiculite content in the soils.

• Journal of Life Science
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• v.27 no.2
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• pp.202-210
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• 2017

As an effort to find a potential biopreservative, we isolated bacterial strains producing bacteriocin from fermented foods. A strain was finally selected and characteristics of the bacteriocin were investigated. The selected strain was identified as Bacillus subtilis E9-1 based on the 16S rRNA gene analysis. The culture supernatant of B. subtilis E9-1 showed antimicrobial activity against Gram-positive bacteria. Subtilisin A, ${\alpha}$-chymotrypsin, trypsin and proteinase K inactivated the antimicrobial activity, which means its proteinaceous nature, a bacteriocin. The bacteriocin activity was fully retained at the pH range from 2.0 to 8.0 and stable at up to $100^{\circ}C$ for 60 min. Solvents such as ethanol, isopropanol and methanol had no effect on the antimicrobial activity at the concentration of 100% but acetone and acetonitrile reduced the activity at up to 100% concentration. Cell growth of four indicator strains was dramatically decreased in dose-dependent manner. Listeria monocytogenes was the most sensitive, but Enterococcus faecium was the most resistant. Bacillus cereus and Staphylococcus aureus showed the medium sensitivity. The bacteriocin showed its antimicrobial activity against B. cereus and L. monocytogenes via bactericidal action. The number of viable cells of L. monocytogenes started to reduce after addition of bacteriocin to the minced beef. The bacteriocin was purified through acetone concentration, gel filtration chromatography and RP-HPLC. The whole purification step led to a 6.82 fold increase in the specific activity and 6% yield of bacteriocin activity. The molecular weight of the purified bacteriocin was determined to be 3.3 kDa by MALDI-TOF/TOF mass spectrometry.

• Food Science and Preservation
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• v.10 no.4
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• pp.476-481
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• 2003

As its high functional properties to be used as medicine or food, the cultivation of Agaricus mushroom has been expanded and iぉ commercialization required better storage methods that can extend its functional and nutritional value for longer period. We selected drying as the most plausible method to meet such requirement, and several drying conditions were investigated to locate the optimum drying condition that can be used to keep the quality of mushroom. Drying temperature of 50$^{\circ}C$, 60$^{\circ}C$, 100$^{\circ}C$ were selected to trace the drying time required to achieve the moisture content of mushrooms less than 10%. The drying temperature at 50$^{\circ}C$ required 29 hrs of drying time, while 100$^{\circ}C$ required only 10 hrs of drying tune. However, their quality characteristics on the following categories, on the degree of browning and color were investigated to find the optimum drying condition. In addition, sensory evaluation was conducted to evaluate the quality of dried mushrooms produced by each drying condition. The browning of the mushroom was evidently increased as the higher drying temperature was used and 50$^{\circ}C$ drying produced the most desirable quality of all in pileus or stipe. The aeon of browning intensified by drying temperature was comparable to the result of whiteness index value, which resulted lower L values as drying temperature increased. and the 50$^{\circ}C$ drying resulted the most highest L values among all drying samples. As the browning and whiteness results implied, the sensory evaluation result gathered from the present research indicated that the 50$^{\circ}C$ drying was the most favorable drying condition by scoring the most highest average scores on flavors, color, appearance, and overall acceptability conducted by the 10 evaluation panels.

• Analytical Science and Technology
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• v.31 no.6
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• pp.247-258
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• 2018

The purpose of the present study was to investigate whether the degree of air pollution can be evaluated via examination of local plants. Selected sites included two parks in an industrial area, as well as two parks in an urban area. Selected plant samples comprised one-year-old pine shoot leaves. Leaves growing over 2 m from the ground were collected from over 10 pine trees. Leaf surface was analyzed for deposition of 14 trace elements and 16 polycyclic aromatic hydrocarbons (PAHs), including particle size and mass, surface imaging, precipitation-mediated particle removal rate, and concentration. Particle size ranged from 0.4 to $200{\mu}m$, and the volume percentage of particles ${\leq}10$ was 20 %. Deposited particle mass ranged from 0.450-0.825 mg, and precipitation-mediated removal rate ranged from 10.0-27.6 %. Trace element concentration, as measured by ICP/MS after microwave acid digestion, was 18.8-26.3 mg/kg As, 0.08-0.13 mg/kg Be, 0.06-0.08 mg/kg Cd, 4.91-17.8 mg/kg Cr, 5.26-405 mg/kg Cu, 1,930-2,670 mg/kg Fe, 3.03-28.1 mg/kg Pb, 26.9-42.8 mg/kg Mn, 2.66-10.4 mg/kg Ni, 4,560-8,730 mg/kg Al, 2,500-6,120 mg/kg Ba, 5.27-17.8 mg/kg Rb, 40.9-95.3 mg/kg Sr, and 4,030-8,260 mg/kg Zn. Concentration of PAHs, as analyzed by GC/MS/MS after liquid-liquid extraction and purification of deposited particles, ranged from 1.17 to 12.378 mg/kg for ${\Sigma}PAH_{16}$ and from 1.17 to 12.378 mg/kg for ${\Sigma}PAH_7$.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.696-702
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• 2007

The effect of different steamed garlic powder concentrations on sponge cake quality were investigated by analyzing both physicochemical and sensory properties. The sponge cakes were mixed with either steamed and freeze-dried garlic powders at different ratio [0, 2, 4, 6, 8 and 10 % (w/flow w)]. The density of the prepared dough increased with increasing amounts of steamed garlic powder when the concentrations were over 4%. The heights of the sponge cakes ranged from $3.53{\pm}0.12{\sim}3.60{\pm}0.15cm$ in the $4{\sim}8%$ steamed garlic powder samples, and were significantly higher than the control. The specific loaf volume of the cake was $3.86{\pm}0.07mL/g$ the highest in the 4% steamed garlic powder samples. When the garlic powder concentration was over the 6%, the specific loaf volumes of the sponge cakes decreased with increases in garlic powder contents. The measured L- and b-values of the crust were significantly decreased with increasing garlic powder concentration while the a-value gradually increased. The L-value of the crumb increased with increasing steamed garlic powder concentration, especially at concentrations greater than 4%. The a-values were higher in the steamed garlic powder treatments than in the control. however, no significant differences were found in the concentrations over 4%. The hardness of the control was $812.42{\pm}56.69g/cm^2$, whereas it ranged from $1005.36{\pm}43.65{\sim}1522.78{\pm}204.95g/cm^2$ in the experimental groups. Hardness increased with increasing garlic powder concentration. When considering moistness, overall acceptability, and other characteristics, the optimal concentration of steamed garlic powder was found to be 4%.

• Journal of Life Science
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• v.32 no.10
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• pp.784-791
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• 2022

This study observed changes in the body composition of Protaetia brevitarsis sinulensis larvae when reared with feed that included noni and nipa palm. Compared to the control group, the death rate and product yield of the treatment group were improved after the larval fasting process. The brightness of the larval powder of the treatment group increased, but the redness decreased. The crude fat content of the treated group was slightly increased according to the assays of the general components, but the mineral content was significantly increased. The total structural amino acids of the treatment group decreased, but the total free amino acids increased. The structural amino acids generally tended to decrease in the treatment group. However, the free amino acids showed no specific differences. Among the free amino acids, tryptophan, phosphoserine, and methylhistidine were highly increased in the treatment group, whereas threonine, methionine, and asparagine showed the opposite results. Among the polyunsaturated fatty acids, eicosapentaenoic acid (C20:5n3) of omega-3 was increased in the treatment group, but the omega-6 series was decreased. Since minerals, total free amino acids, and omega-3 fatty acids in the treatment group were increased compared to the control group, we suggest that noni and nipa palm can potentially be applied to the production of functionally improved substances as additional sources of feed for Protaetia brevitarsis sinulensis larvae.