• Food Science and Preservation
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• v.21 no.6
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• pp.776-783
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• 2014

Kimchi cabbages were cut ($3{\times}3cm$), and were pre-heat treated at $40^{\circ}C$, and their physicochemical qualities and browning degrees were investigated during 8 weeks storage at $5^{\circ}C$. The Cut kimchi cabbages were treated at $40^{\circ}C$ (1~8 hrs) and their protein bands profiles were determined by sodium dodecyl sulfate polyacrylamide electrophoresis (SDS-PAGE). The 60, 39, 33, and 12 kDa bands considered heat shock proteins (HSPs) were expressed in the cut kimchi cabbage, and the 4-hr pre-heat treatment (HS 4) exhibited the strongest band ratio. The weight ratios and titratable acidities of the pre-heat treated cut kimchi cabbages were not changed so much after 8 weeks storage at $5^{\circ}C$, and the soluble solid contents of HS 4 decreased less than that of any other treatments. The browning degree of HS 4 after 8 week storage was also shown to be the least among the treatments. The polyphenol oxidase (PPO) activities of all treatments slightly rose during the over all storage period, in contrast with the decrease of total phenolic contents. The expression of HSPs was identified in the pre-heat treated cut kimchi cabbages, and HS 4 exhibited the best quality and appearance after 8 weeks storage at $5^{\circ}C$.

• Korean Journal Plant Pathology
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• v.1 no.1
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• pp.3-11
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• 1985

Three mild mutant strains of tobacco mosaic virus (TMV) were isolated from Nicotiana tabacum var. Samsun incubated at $38^{\circ}C$ for 10 days after inoculation with a wild type of TMV-OM strain. They were designated into Tg 5272, Tw 227 and Tw 333. All mild strains could be distinguished from TMV-OM by their reactions on different indicator plants. The mild strains induced the mild mottling without distinct symptoms, whereas the wild strain produced severe mosaic, rugose and stunting on tobacco and red pepper plants. Tw 227 and Tw 333 produced smaller necrotic spots than those of Tg 5272 and TMV-OM on N. glutinosa and Datura stramonium. The former two strains also produced ring spots and mosaic on Gomphrena globosa compared with necrotic spots by the latter strains. Three mild strains were serologically identical to TMV-OM. Their physical properties were thermal inactivation point $80-85^{\circ}C$, dilution end point between $10^{-4}\;and\;10^{-6}$, and longevity in vitro 7days or longer. Ultraviolet absorption spectra of purified preparations of the mild strains and TMV-OM were identical, with a minimum at 247nm, a maximum at 260nm, and a slight shoulder at 290nm. Electrophoresis of the strains in polyacrylamide-agarose gel showed that all the strains formed one major band and two minor bands, except for one minor band of Tw 333. However, when sodium dodecyl sulfate was added to the purified viruses before electrophoresis, each strain formed only one major band.

• KSBB Journal
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• v.19 no.4
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• pp.250-256
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• 2004

In this work we have cultivated several B. cereus strains in a complex LB medium in order to study the production of phospholipase C (PLC), and among them B. cereus 318 showed the highest productivity of PLC. Some components, i.e., 5 g/L glucose, 5 g/L yeast extract, 5 g/L peptone, 0.5∼1.0 g/L K$_2$HPO$_4$, 0.02∼0.04 g/L ZnSO$_4$$.$7H$_2$O and 3 g/L NaHCO$_3$ were found to be optimal for the high production of PLC by B. cereus 318. Optimal culture temperature and pH were found to be 30$^{\circ}C$ and pH 7.5 for the PLC production, respectively. Optimum reaction temperature and pH of the PLC produced by B. cereus 11 and 318 were 45$^{\circ}C$ and pH 4.0, while they were 50$^{\circ}C$ and pH 7.0 for the PLC by B. cereus 559. The PLC produced by B. cereus was activated by Mn$\^$2+/, Co$\^$2+/ and dimethyl sulfoxide (DMSO), but its activity was inhibited by Cu$\^$2+/ and partially by glycerol, isopropanol and sodium dodecyl sulfate (SDS).

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1668-1675
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• 2004

The effect of pH on surface hydrophobicity, sulfhydryl group, infrared spectrum, SDS-PAGE (sodium dodecyl sulfate-polyacrylamide gel electrophoresis) pattern and enthalpy was investigated in recovered protein from mackerel and frozen blackspotted croaker by alkaline processing. Hydrophobic residue in myofibrillar protein exposed to the surface of protein, and hydrophobic interaction were the highest around 6$0^{\circ}C$. The surface hydrophobicity was different between myofibrillar protein and myofibrillar protein including sarcoplasmic protein (recovered protein). The peak at 1636 c $m^{-l}$ was increased with pH, and the recovered protein was unfolded in alkali pH. Difference of surface and total sulfhydryl group at pH 7.0 and 10 was comparative high, and decrease of surface sulfhydryl group indicated formation of S-S bonds. Mackerel and frozen blackspotted croaker in alkaline pH showed bands of polymerized myosin heavy chain on SDS-PAGE pattern. The transition temperatures of recovered protein were 33.1, 44.3 and 65.5$^{\circ}C$. Gelation of recovered protein from alkali processing was estimated by increase of $\beta$-sheet structure by pH treatment, S-S bonds by oxidation of surface sulfhydryl group in heating, polymerization of myosin heavy chain in order.r.

• Journal of Nutrition and Health
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• v.37 no.6
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• pp.431-439
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• 2004

Scutellariae Radix (Scu.), one of the immune-regulatory substances, is recognized to play the role in the metabolic process of inflammation, allergy and immunity. It has been traditionally used in the Oriental medicine to treat inflammatory bowel diseases (IBD). The purpose of this study was to evaluate the effects of water extracts of Scutellariae Radix on the spleen lymphocyte immune function in the Balb/c female mice treated with dextran sodium sulfate (DSS) to induce colitis. Water extract of Scutellariae Radix (100 mg/kg) and sulfasalazine (50 mg/kg) were administrated orally for 2 weeks of experimental period. Mice were divided into three experimental groups randomly: DSS group (5％ DSS was ad libitum for 5 days) as control group, DSS ＋ Scu. (water extracts of Scutellariae Radix for 2 weeks after 5％ DSS was ad libitum for 5 days) as experimental group, and DSS ＋ Sulfasalazine group (Sulfasalazine for 2 weeks after 5％ DSS was ad libitum for 5 days) as positive control group. Levels of Ig A, Ig E, CD4$^{＋}$, CD8$^{＋}$, TNF-$\alpha$ and other cytokines were measured. Treatment of DSS for 5 days induced bowel inflammation and the treatment with Scu. water exteract and sulfasalazine significantly recovered the damage. The length of intestine of DSS group was significantly shorter than that of other groups. The serum and fecal concentration of Ig A of SS ＋ Scu group was higher than those of DSS group. The contents of CD4$^{＋}$ T cells was higher in the DSS ＋ Scu. group than the other groups and CD8$^{＋}$ T cells was the lowest in DSS ＋ Sulfasalazine group. The Ig A level of cultured supernatant of spleen lymphocyte was the highest, while the Ig E level was the lowest in SS ＋ Scu group. The concentration of TNF-$\alpha$, cytokine secreted from the Th1 cell in the supernatant spleen lymphocyte, was the highest in the DSS group and the lowest in the DSS ＋ Scu. group. The concentration of IFN-${\gamma}$ and ll...-12 was lower in the DSS ＋ Scu. group than those of the other groups. The concentration of IL-4 in the supernatant of spleen lymphocyte was the lowest in the DSS ＋ Scu. group but IL-10 was not significantly different. Based on these findings, water extract of Scutellariae Radix exhibited the inhibitory effect via IL-4 production thereby inhibited the production of Ig E and strengthened immune system, and alleviated injury in DSS- induced colitis mice model.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.323-329
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• 2012

In order to investigate the rheological properties of myofibrillar protein (MP) mixed with tapioca starch (TS; 0, 1, and 2%) at various salt concentrations (0.1, 0.3, and 0.45 M), viscosity, gel strength, differential scanning calorimeter (DSC) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were measured. Viscosity of MP increased with increasing salt concentrations (p<0.05), but not with the addition of TS. The addition of TS improved gel strength and cooking yield at all salt concentrations (p<0.05). DSC results demonstrated that the starting peak of TS gelation was observed at $55^{\circ}C$, however, no differences in peak were observed with various salt and TS levels (p>0.05). SDS-PAGE profile also showed no differences in protein bands for pork myofibrillar protein with various salt and TS levels. Based on the model study, pork model sausages with various levels of tapioca (0, 1, and 2%) and TG (1%) were manufactured. The pork model sausages with 2% TS increased pH and water holding capacity (p<0.05), while those with TGase (1%) increased most textural properties, regardless of the addition of TS. Thus, the combination of 1% TG with 2% TS improved the gel strength and water holding capacity in the meat products.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1032-1038
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• 2008

This study was conducted to develope carbohydrate-based fat replacement for use in the preparation of non-(trans) fatty acid and low-caloric bread. Characteristics such as leavening height of batter, pH, titratable acidity, specific volume, sensory evaluation, shelf life and texture change of bread made using 11 types of carbohydrate-based fat replacements were measured. The 11 carbohydrate-based fat replacers (No. $1{\sim}11$) were prepared using maltodextrin as a base, and different ratios of calcium sulfate, ascorbic acid, sodium stearoyl lactylate and methyl cellulose. The pH was lowered and the total titratable acidity was increased after four hours of fermentation in the control and the samples of dough that contained the fat replacement. In addition, the leavening height of the control was 5.0cm (maximum) after two hours of fermentation and 4.6 cm after four hours of fermentation, which was similar to the heights observed when No.$9{\sim}11$ were evaluated. When the specific volume of the bread was evaluated, the 3% of fat replacement No. 10 produced the best results. When taste was evaluated, there was no significant difference between the control and the bread produced using 1% No. 10, however, there was a significant difference between the control and all samples that contained 2% or more of the fat replacement. Furthermore, the addition of a greater concentration of the fat replacer resulted in a greater moisture. However, there were no significant differences in the color of the control and any of the samples. Additionally, measurement of the firmness of the bread during four days of storage at $25^{\circ}C$ revealed that it decreased as the concentration of fat replacer increased. In addition, the sample that contained 3% of sample No. 10 showed a firmness of 18kgf after three days of storage, while the control showed a firmness of 18kg after two days, which indicates that the degradation of the bread that contained the fat replacer was delayed by one day. The bread made using fat replacers was found to have a better taste, flavor, color, texture and firmness than the control, and the best results were observed in response to the addition of 3% of replacement No. 10. The results of this study will be useful in the production of non-(trans) fatty acid, low caloric bread.

• Journal of the Microelectronics and Packaging Society
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• v.17 no.1
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• pp.63-68
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• 2010

CNT and permalloy composite plating was investigated. CNTs were pretreated prior to electroplating to disassemble the tangled CNT lumps. The ball milling as a physical pretreatment and the acid treatment as a chemical pretreatment were used. 10M nitric acid and 10 M sulfuric acid were used for the chemical pretreatment. Sulfuric acid was more effective than nitric acid to disassemble CNT lumps. To disperse CNT in the solution, surfactants were used. SDS, Triton X-100 and PAA were used for this purpose. More CNTs were incorporated in permalloy coating when PAA was used as a surfactant. The surface morphologies were observed with FESEM after electroplating CNT and permalloy. The current densities were varied from 10 to $80\;mA/cm^2$ and the concentration of PAA was fixed at 2 g/L. The optimum current density without surface cracks was $20\;mA/cm^2$. The crystallinity of the deposit was analyzed with XRD and the surface hardness was analyzed with Vicker's hardness tester. The corrosion behavior was analyzed with polarization plot. The physical properties of permalloy were not improved with CNT composite plating.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.998-1001
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• 2002

Micro-LC method for the quantitative determination of hydrogen peroxide in foods has been established. This method was carried out on cation-exchange resin gel column using distilled water as mobile phase with 50 mM sodium sulfate as electrolyte. The detection was performed with an electrochemical detector (ECD) at 0.6 voltage. Under this analytical condition, the recovery rates of hydrogen peroxide in tomato and lemon were 98.3 and 97.4%, respectively. Among 28 food types, hydrogen peroxide concentrations were 0.6, 0.5, 1.9, 0.9, 0.5, 0.6, 0.9, 0.8, and 0.4 ppm in banana, peach, orange, strawberry, pepper, onion, cucumber, burdock, and egg plant, respectively, Whereas none was detected in remaing 19 samples.

• Journal of Plant Biotechnology
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• v.48 no.3
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• pp.165-172
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• 2021

The solubilization of isolated proteins into the adequate buffer containing of surfactants is primary step for proteomic analysis. Particularly, sodium dodecyl sulfate (SDS) is the most widely used surfactant, however, it is not compatible with mass spectrometry (MS). Therefore, it must be removed prior to MS analysis through rigorous washing, which eventually results in inevitable protein loss. Recently, photocleavable surfactant, 4-hexylphenylazosulfonate (Azo), was reported which can be easily degraded by UV irradiation and is compatible with MS during proteomic approach using animal tissues. In this study, we employed comparative label-free proteomic analysis for evaluating the solubilization efficacies of the Azo and SDS surfactants using rice leave proteins. This approach led to identification of 3,365 proteins of which 682 proteins were determined as significantly modulated. Further, according to the subcellular localization prediction in SDS and Azo, proteins localized in the chloroplast were the major organelle accounting for 64% of the total organelle in the SDS sample, while only 37.5% of organelle proteins solubilized in the Azo were predicted to be localized in chloroplast. Taken together, this study validates the efficient solubilization of total protein isolated from plant material for bottom-up proteomics. Azo surfactant is suitable as substitute of SDS and promising for bottom-up proteomics as it facilitates robust protein extraction, rapid washing step during enzymatic digestion, and MS analysis.